Tonjiru (Pork and Root Vegetable Miso Soup) · PrimedTable
Japanese🥣 Soups & stews
Tonjiru (Pork and Root Vegetable Miso Soup)
⏱ 45 min
Tonjiru is a classic Japanese comfort miso soup made with pork belly and hearty root vegetables. Packed with vitamins and nourishing ingredients, it's absolutely soul-fulfilling.
sliced pork bellySlightly freeze before cutting; cut into 1-inch pieces10 oz
gobo (burdock root)Scrape skin, make a cross incision 1 inch deep, rotate and shave like sharpening a pencil. Soak in water to prevent discoloring4 oz
taro (satoimo)Remove both ends, peel, cut into ⅓ inch slices, soak in water to remove sliminess8 oz
onion6 oz (170 g), cut in half lengthwise, slice thinly1
daikon radishPeel, cut in half lengthwise, cut into quarters, slice into ⅛ inch pieces9 oz
carrotPeel, cut in half lengthwise, slice thinly4 oz
konnyaku (konjac)Cut into small thin rectangular pieces, rub with salt for 5 minutes, cook for 2-3 minutes and drain
½ block
aburaage (deep-fried tofu pouch)Remove excess oil with paper towel, cut in half and slice thinly1 piece
negi (long green onion)Slice diagonally1 piece
gingerPeel and grate; use 1 tsp grated ginger1 tsp
medium-firm tofu½ of one standard package, tear into small pieces7 oz
sesame oil (roasted)1 tbsp
dashi (soup stock)Should just cover the ingredients; add more dashi or water if needed6 cups
misoDifferent brands taste differently; adjust to taste. Use a strainer to add it6 tbsp
green onion/scallion (for garnish)Cut into thin small rounds~2 tbspest.
Shichimi Togarashi (Japanese seven spice)Optional, if you like it spicy~1/2-1 tspest.
Steps
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1
Prepare the pork: Remove pork belly from freezer and cut into 1-inch pieces.
2
Prepare the gobo: Scrape skin with knife back, make a cross incision about 1 inch deep from one end, then rotate and shave like sharpening a pencil. Soak in water to prevent discoloring and rinse thoroughly.
3
Prepare the taro: Cut off both ends, peel the sides with a knife or peeler, cut into ⅓ inch slices, and soak in water to remove the sliminess.
4
Prepare the onion: Cut in half lengthwise and slice thinly.
5
Prepare the daikon: Peel, cut in half lengthwise, cut into quarters, and slice into ⅛ inch pieces.
6
Prepare the carrot: Peel, cut in half lengthwise, and slice thinly.
7
Prepare the konnyaku: Cut into small thin rectangular pieces. In a small saucepan, bring water to a boil. Rub konnyaku with a pinch of salt and let stand for 5 minutes, then cook for 2-3 minutes and drain.
8
Prepare the aburaage: Remove excess oil with paper towel, cut in half, and slice thinly.
9
Prepare the negi and green onion: Slice negi diagonally. Cut green onion into thin small rounds for garnish and set aside in a bowl.
10
Prepare the ginger: Peel and grate to yield 1 tsp.
11
Heat 1 Tbsp sesame oil in a large pot over medium heat, add pork belly, and stir-fry until no longer pink.
12
Add onion and stir-fry, then add daikon and carrot slices.
13
Once ingredients are coated with oil, add gobo and taro.
14
Add konnyaku, aburaage, negi, and 6 cups dashi. The liquid should just cover the ingredients; add more dashi or water if needed. Stir to combine and cover with lid to bring to a boil.
15
Once boiling, lower heat and skim off scum and fat from the surface. Cover and simmer until root vegetables are tender, about 10-15 minutes. When a skewer pierces the toughest vegetable easily, it's done.
16
Add 5 Tbsp miso using a strainer. Taste the soup and adjust: add dashi or water if too salty, or add more miso if the flavor is insufficient.
17
Add the grated ginger.
18
Tear tofu into small pieces and add to the soup. Reheat on medium-low heat and keep at a low simmer. Do not boil, as miso will lose flavor.
19
Serve in bowls, sprinkle with green onion garnish, and serve immediately.
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