Tonjiru ~ Japanese Pork and Vegetable Miso Soup

Tonjiru  Japanese Pork and Vegetable Miso Soup

I am finally posting a Miso Shiru (Soup) recipe.  I  can’t believe I have never posted one before!  Well that’s changing right now with this post.  Tonjiru is a little different than regular Miso Soup it’s kind of like Miso Soup on steroids.  In Japanese Ton means pig and Jiru means soup so this is a pork Miso Soup filled with seasonal vegetables.  I like to call it a Miso Stew.  It is one of my favorite soups to make during the cold Winter months and what I crave when I’m feeling a little under the weather.  I instantly feel better after having a big bowl of comforting Tonjiru.

The base of Tonjiru is the same as all of my Miso Soup recipes.  I start with a homemade Katsuo and Kombu Dashi (my recipe for Quick Dashi here) and add my favorite type of Miso.  I usually use a red miso or an awase miso which is a red and white miso mix.  What is different about Tonjiru is the pork belly and the variety of vegetables.  Since it is a winter dish most Tonjiru you see on the menu at Japanese restaurants or in the typical Japanese kitchen will usually have root vegetables and mushrooms but you can get creative and add any vegetables you like.  If you don’t eat pork you can use thinly sliced chicken breast or thigh meat in it’s place or make it meatless with Tofu.  The variations are endless.  I hope you can curl up with a piping hot bowl of Tonjiru this Winter.

Ingredients:  Serves 4

2 teaspoons Sesame Oil
1/2 pound thinly sliced, fresh Pork Belly, cut into bite-size pieces
1 medium carrot, cut into half moons
1 small Japanese Sweet Potato (Satsumaimo), peeled, sliced into 1-inch rounds, then quarter the slices (or Yukon Gold potatoes if you can’t find them)
1 bunch Maitake Mushrooms, roots cut off & mushrooms separated
1 bunch Shimeji Mushrooms, roots cut off & mushrooms separated
1 clove Garlic, finely chopped
1 knob of fresh Ginger
1/4 cup Sake
6 cups Dashi
1 Japanese Negi (Large Japanese Green Onion) cut into diagonal slices (if you can’t get Negi, substitute with 4 or 5 scallions
1/4 cup miso (I like red miso or awase miso) this is to taste, you may prefer a stronger or weaker taste

To serve:  Shichimi Togarashi (Japanese Seven Spice)

Preparation:

Add the sesame oil to a medium sized saucepan and place over medium  heat.  When the oil is hot, add the pork.  Stir fry the pork for about 2 minutes until cooked through.  Add the sweet potato, carrot, both mushrooms, negi, knob of ginger and the garlic and continue to stir and cook for another 2-3 minutes so the oil coats all of the ingredients.  Add the sake and let the alcohol cook off for a minute then add the Dashi.  When the Dashi begins boiling, skim any scum that appears on the surface.  Reduce the heat to low and cook for about 10 minutes, or until the vegetables are cooked through but not too soft.  Remove the knob of ginger.  Add the miso using a small strainer or ladle with a fork or small whisk to dissolve the miso.  Serve hot with Shichimi Togarashi on the side.

5.0 from 2 reviews
Tonjiru ~ Japanese Pork and Vegetable Miso Soup
Serves: 4
 
Ingredients
  • 2 teaspoons Sesame Oil
  • ½ pound thinly sliced, fresh Pork Belly, cut into bite-size pieces
  • 1 medium carrot, cut into half moons
  • 1 small Japanese Sweet Potato (Satsumaimo), peeled, sliced into 1-inch rounds, then quarter the slices (or Yukon Gold potatoes if you can't find them)
  • 1 bunch Maitake Mushrooms, roots cut off & mushrooms separated
  • 1 bunch Shimeji Mushrooms, roots cut off & mushrooms separated
  • 1 clove Garlic, finely chopped
  • 1 knob of fresh Ginger
  • ¼ cup Sake
  • 6 cups Dashi
  • 1 Japanese Negi (Large Japanese Green Onion) cut into diagonal slices (if you can't get Negi, substitute with 4 or 5 scallions
  • ¼ cup miso (I like red miso or awase miso) this is to taste, you may prefer a stronger or weaker taste
Instructions
  1. Add the sesame oil to a medium sized saucepan and place over medium heat. When the oil is hot, add the pork. Stir fry the pork for about 2 minutes until cooked through. Add the sweet potato, carrot, both mushrooms, negi, knob of ginger and the garlic and continue to stir and cook for another 2-3 minutes so the oil coats all of the ingredients. Add the sake and let the alcohol cook off for a minute then add the Dashi. When the Dashi begins boiling, skim any scum that appears on the surface. Reduce the heat to low and cook for about 10 minutes, or until the vegetables are cooked through but not too soft. Remove the knob of ginger. Add the miso using a small strainer or ladle with a fork or small whisk to dissolve the miso. Serve hot with Shichimi Togarashi on the side.

 

Comments

  1. looks delicious shirley! i’m a huge fan of meat in my miso soup!

  2. Oh my gosh good!!!’ Even with red potatoes and dried shiitake, which was what I had on hand. My daughter and I both went into rapture at the first bite! Thanks for posting!

  3. Oh my god, it looks very very yummy ! ❤︎

    I’ll try it !!! Thank you for sharing !

  4. Joanna Solowjow says:

    Amazing, came out great, I used powdered bonito and kombu dasi and it worked great. Pork belly has to be slised really thin, I was lucky enough to find some frozen in the near by Japanes/ Korean food mart as well as the Japanese sweet potato and the mashroom varieties. Thank you for posting!

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