Tonjiru (Japanese Pork Miso Soup)
A hearty Japanese soup with pork belly, root vegetables, and miso broth, perfect for cold days.
Ingredients
- 200 g pork belly thinly sliced
- 4 cups awase dashi
- 1/2 daikon 200g, rangiri-cut
- 1 carrot sliced
- 100 g burdock root matchsticks
- 1 konnyaku block parboiled, sliced
- 3 tbsp red miso
- 2 green onions chopped
Instructions
- Blanch pork: Boil pork for 1 minute, drain, and rinse.
- Simmer dashi: Bring dashi to a boil. Add pork, daikon, carrot, burdock, and konnyaku.
- Cook veggies: Simmer 20 mins on low heat until tender.
- Add miso: Turn off heat. Dissolve miso in a ladle of broth, then stir into pot.
- Serve: Ladle into bowls and top with green onions.
Notes
Ingredient Insights
- Pork Belly Alternatives: Use chicken thighs for a lighter version (simmer 15 mins instead of 20).
- Miso Mastery: From my kitchen tests, Sendai miso (red) adds boldness, while Saikyo miso (white) keeps it delicate.
- Konnyaku Hacks: Parboil konnyaku with a pinch of salt to eliminate any mineral aftertaste.
Cultural Context
- Winter Tradition: In Japan, tonjiru is often served during Setsubun (February) to ward off winter chills.
- Regional Twist: Try adding satoimo (taro root) for a Kyushu-style version.
Troubleshooting
- Broth Too Salty: Stir in 1 tsp grated apple or 1/2 tsp honey to balance.
- Vegetables Mushy: Add daikon and burdock first; carrots 5 minutes later.
Meal Prep & Leftovers
- Freezing Broth: Portion broth (without konnyaku) into ice cube trays for quick single servings.
- Reheating: Gently warm on the stove—microwaving can overcook the pork.
Dietary Notes
- Gluten-Free: Use mugi miso (barley-free) or genmai miso.
- Low-Carb: Skip carrots and add shirataki noodles instead of konnyaku.
Pairing Ideas
- Sake Pairing: Dry junmai sake complements the miso’s umami.
- Tea Pairing: Hōjicha (roasted green tea) cuts through the richness.