Recipe: How to make Tonjiru pork miso soup

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Tonjiru is a soup made of a lot of vegetables and pork, and made into a miso soup.


We call this dish the king of miso soup as it used to be for special occasions. Miso soup is usually referred to as a side dish, but tonjiru has meat, which can rank up to a main dish.


By cooking the pork well, it goes extremely well with miso and gives a depth to the soup. Have this dish ready in a big pot, and you basically have a nutritious meal to eat any time of the day.


Today we introduced how to make tonjiru=豚汁 or pork (miso) soup. It was recommended by a Japanese nutritionist as one of the easiest Japanese dish to make, while it is also extremely nutritious.


How to cook Easy tonjiru miso soup

Ingredients

  • thin sliced pork...100g
  • Daikon reddish...100g
  • carrot...40g
  • burdock...50g
  • Naganegi/Japanese leek...1/2
  • enoki or any mushroom...50g
  • miso...2 spoons
  • water...500ml
  • white dashi...1 spoon

Instructions

  1. coat a pot with oil (2 tea spoons) and fry the pork and vegetables. If the pork is fatty, then you do not need the oil, simply heat pork in low heat to let the oil come out to use as cooking oil.
  2. when the pork and vegetable are blended with the oil well, add the water and dashi.
  3. Try the hardest ingredient (carrot or burdock) and turn off heat when cooked.
  4. Add miso and mix to serve in a bowl.

Key points

  • Shirodashi is a really convenient seasoning mainly popular in the Kansai region. It gives a really delicate flavorful taste to our meals. But you can alternate this with powder dashi or adding extra miso.
  • The ingredients introduced are typical for Japanese, but we also use different ingredients that is left in the fridge. 
  • Add minced garlic or ginger, and it'll warm up your body and give a twist to the flavor!


Extremely healthy meal with just tonjiru


The best thing about tonjiru is you can have a course meal all in one dish.


Miso soup usually taste too light for a main dish, but the pork makes it a fulfilling dish. Depending on your diet, you can add or subtract the ingredients to fit you. 


Have the meat and vegetables first, and you may later add noodles like ramen or udon, or rice to fill up on carbs as well. A lot of Japanese families make tonjiru in a large pot, and the family members will have a bowl as a snack, too.


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In this blog, I post my food trips around the world, as insights to Japanese food in comparison to all the different cuisines I encounter through my trips.

I have traveled to many places in Japan, so I will be sharing what I know to better plan your trip to my home country, Japan!

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