Tonjiru (Pork and Vegetable Miso Soup) 豚汁 (豬肉蔬菜味噌湯)

A hearty Japanese miso soup featuring thinly sliced pork and an assortment of root vegetables, simmered in a savory dashi broth and seasoned with miso paste. It's a comforting and nutritious dish, especially popular during colder months.

Nutrition (per serving)

Ingredients

• 200g pork belly, thinly sliced
• 150g daikon radish, peeled and sliced into thin half-moons
• 100g carrot, peeled and sliced into thin rounds
• 80g burdock root (Gobo), scraped and thinly sliced diagonally, soaked in water
• 100g konjac, torn into bite-sized pieces
• 150g taro (Satoimo), peeled and cut into bite-sized pieces
• 2 stalks green onions, chopped, for garnish
• 800ml dashi stock
• 3-4 tbsp miso paste (red or mixed, adjust to taste)
• 1 tbsp sake
• 1 tbsp mirin
• 1 tsp sesame oil
• A pinch of Shichimi Togarashi (Japanese seven-spice powder), optional, for serving

Steps

1. Slice pork belly into bite-sized pieces. Soak burdock root in water for 5 minutes to remove astringency, then drain. Prepare all other vegetables as described.
2. Heat sesame oil in a large pot over medium heat. Add pork belly and cook until browned. Add daikon, carrot, burdock root, konjac, and taro. Sauté for 5-7 minutes until vegetables are slightly softened.
3. Pour in dashi stock, sake, and mirin. Bring to a boil, then reduce heat to low, skim off any foam, and simmer for 15-20 minutes, or until vegetables are tender.
4. Turn off the heat. Ladle some hot soup into a small bowl, dissolve the miso paste in it, then return the dissolved miso to the pot. Stir well. Do not boil the soup after adding miso, as it can degrade the miso flavor.
5. Ladle the Tonjiru into serving bowls. Garnish with chopped green onions and a sprinkle of Shichimi Togarashi if desired.

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