About YUU日本語
Tonjiru (Pork Miso Soup)
Serves 4 · About 40 min
Miso soup packed with pork and root vegetables. One bowl is enough to be a main dish.
① Cut the vegetables and konnyaku→② Stir-fry the pork and vegetables→③ Simmer with water and dashi→④ Dissolve the miso→⑤ Add the leek and finish
What to buy
Meat
Vegetables
Tofu & konnyaku
Seasonings & dry goods
Check what you already have
Tap an item to check it off (checks clear when you close the page).
How to make it
1
Cut the vegetables, konnyaku and pork
- Peel the daikon and cut into quarter-rounds 5 mm thick (cut rounds into 4)
- Cut the carrot into quarter-rounds 5 mm thick too (no need to peel)
- Scrub the burdock with a brush, cut into thin diagonal slices, soak in water for 5 minutes, then drain
- Tear the konnyaku into bite-size pieces with a spoon
- Cut the leek into 1 cm pieces and the pork into 3 cm pieces
How to tell it's doneAll the ingredients are cut, and each is about the same thickness.
Be carefulIf the konnyaku doesn't say "no pre-boiling needed", boil it in a pot of water for 2 minutes and drain in a colander (this removes the smell).
2
Stir-fry the pork
- Heat 1 tbsp sesame oil in a large pot over medium heat
- Add the pork and stir-fry, separating it with chopsticks
How to tell it's doneThe pink is gone from the pork, and it all turns whitish.
3
Add the vegetables and konnyaku and stir-fry
- Add all the vegetables except the leek, and the konnyaku
- Stir-fry while mixing with a spatula to coat everything in oil
How to tell it's doneThe vegetables look glossy, and the edges of the daikon are becoming a little see-through.
4
Add water and dashi and simmer
- Add 800 ml water and 2 tsp dashi granules and turn to medium heat
- When it boils, skim off the brownish foam (scum) floating on top with a ladle and throw it away
- Turn to low heat, put the lid on slightly ajar, and simmer for about 15 minutes
How to tell it's doneA bamboo skewer or chopstick goes easily into the biggest piece of daikon without pushing. Take out a piece of pork and cut it: no pink is left inside.
5
Lower the heat and dissolve the miso
- After turning to low heat, put 3 tbsp miso in a ladle and dissolve it into the soup with chopsticks
- Taste it. If it's too mild, add the rest of the miso 1/2 tbsp at a time (up to 4 tbsp in total)
How to tell it's doneNo lumps of miso are left, and the soup is the same color all over.
Be carefulAfter adding the miso, don't let it boil hard. The miso loses its aroma.
6
Add the leek and serve
- Add the leek and heat for 1 minute
- When it starts bubbling at the edges, turn off the heat before it boils and ladle into bowls
ReadySprinkle with shichimi (Japanese seven-spice chili pepper) if you like. When reheating, use low heat and don't let it boil.
📚 Learn more about this dish
🥬 Ingredient guide
If it didn't work out
The daikon is hardIt didn't simmer long enough in step 4. If you haven't added the miso yet, simmer on low heat 5 more minutes at a time and check with a skewer.
Too saltyToo much miso, or it boiled down. Add hot water 100 ml at a time and taste.
The taste is weak or dullAdd miso 1/2 tbsp at a time. If you can't taste the dashi, add a pinch of dashi granules.
The soup is cloudy and smellsYou didn't skim off the scum in step 4. Next time skim well when it comes to a boil.
Was this recipe helpful?
This site is free with no ads. If you like, you can support it with a tip.
☕ Send a tip Choose how many cups. Everything stays free to read.Made by YUU, a teen who loves cooking → About me