Tonjiru : A miso based pork soup filled with vegetables. Tonjiru is a savory miso soup with pork and root vegetables. Packed with an excellent source of vitamins, it's absolutely nourishing and soul-fulfilling! If you ask me what is my favorite miso soup, I would immediately say Tonjiru (豚汁).
When I feel that a main dish might Packed with loads of vegetables and a small amount of pork, tonjiru is quite filling but you will be surprised to know the calories in tonjiru are low. I've told you guys before about my tonjiru (豚汁) before, with big chunks of pork belly and vegetables, it's more like a hearty pork and miso stew than a soup. Tonjiru (or Butajiru) is a kind of Miso Soup with pork and a lot of root vegetables such as Gobo (burdock root) and carrot. You can cook Tonjiru : A miso based pork soup filled with vegetables using 14 ingredients and 15 steps. Here is how you achieve it.
Ingredients of Tonjiru : A miso based pork soup filled with vegetables
- Prepare 5 cm of Konbu(edible kelp) and 600 cc water.
- You need 130 g of Pork belly.
- Prepare 3 cm of Daikon Radish.
- You need 3 cm of Carrot.
- It’s 2 of Shiitake mashrooms.
- You need 1/4 of Cotton tofu.
- You need 1/4 of Green onion.
- You need 1 tbs of Sesami oil.
- It’s pinch of salt.
- It’s 2 tbs of Miso.
- Prepare 1/2 tsp of Soy sauce.
- You need 1/2 tsp of Mirin.
- Prepare 1 tbs of Sake.
- It’s of Japanese 7 spice mixture (Shichimi togarashi) as you like.
Even though it is a Miso Tonjiru has a distinct pork flavor and strong taste from Gobo. Don't get alarmed because of Gobo, it actually tastes very good. All the flavor of the pork. The traditional tonjiru is made with tofu, miso, and dashi stock, combines pork with vegetables such as daikon, burdock, sweet potato, and konnyaku.
Tonjiru : A miso based pork soup filled with vegetables instructions
- Soak the Konbu in the water and let it stand 10 hours in the refrigerator..
- Peel the Daikon radish and carrots, cut them into 4 wedges each and cut the wedges into 5mm slices..
- Cut the pork into 5cm strips..
- Remove stem of the mushrooms and cut the cap into thin slices..
- Cut the naganegi-onion into 5 mm slices..
- Pluck off the tofu by hand into bite sized pieces and put in the boiling water for 2 minutes. Take it out, let it cool..
- Put 1 tbs of sesame oil into a pot then place on medium heat. Add the pork and fry until the color is white..
- Add the daikon radish, carrots and add a pinch of salt. Fry the ingredients for 1 minute..
- Add 1 tbs of sake, change the heat to low. Cover with a lid and let it simmer for 3 minutes..
- Change the heat to high and add Konbu along with the water it was soaking in. Add shiitake mushrooms..
- Let the dish simmer and remove the Konbu just before it starts to boil..
- Dissolve 1 tbs of miso into the pan and change the heat to low, then let it simmer for another 10 minutes..
- Add tofu and let it simmer for 10 minutes..
- Add naganegi onion, 1/2 tsp of soy sauce, 1/2 tsp of mirin, 1 tbs of miso. Turn off the heat just before it starts to boil..
- If you have time, let it cool and heat one more time before you eat. This will make the ingredients really soak up the flavor of the soup!.
The whole tonjiru dish is very comforting in this cold winter weather. I threw in some wakame seaweed in the soup as well. This is also a kind of dish. This tonjiru recipe combines miso soup with sliced pork and root vegetables for a hearty and filling soup meal that is quick and easy to prepare. Warm yourself up during the winter with this easy tonjiru pork soup recipe.