Easiest Way to Cook Yummy Tonjiru : A miso based pork soup filled with vegetables
Tonjiru : A miso based pork soup filled with vegetables. Shichimi tōgarashi goes well with miso based stew and Japanese style noodle soups, which I will post sometime this year. When I feel that a main dish might Packed with loads of vegetables and a small amount of pork, tonjiru is quite filling but you will be surprised to know the calories in tonjiru are low. Tonjiru is a hearty pork and vegetable miso soup.
Warm yourself up during the winter with this easy tonjiru pork soup recipe. Tonjiru is a classic winter dish of slowly stewed slices of pork mixed with. Tonjiru is a miso based pork soup with vegetables like carrot, daikon, and gobo. You can have Tonjiru : A miso based pork soup filled with vegetables using 14 ingredients and 15 steps. Here is how you achieve that.
Ingredients of Tonjiru : A miso based pork soup filled with vegetables
- Prepare 5 cm of Konbu(edible kelp) and 600 cc water.
- You need 130 g of Pork belly.
- Prepare 3 cm of Daikon Radish.
- Prepare 3 cm of Carrot.
- You need 2 of Shiitake mashrooms.
- It’s 1/4 of Cotton tofu.
- You need 1/4 of Green onion.
- Prepare 1 tbs of Sesami oil.
- You need pinch of salt.
- You need 2 tbs of Miso.
- You need 1/2 tsp of Soy sauce.
- Prepare 1/2 tsp of Mirin.
- Prepare 1 tbs of Sake.
- It’s of Japanese 7 spice mixture (Shichimi togarashi) as you like.
Feel free to include your favorite vegetables if you have trouble finding gobo or konnyaku. Tonjiru just might become the best pork soup you've ever tasted. The traditional tonjiru is made with tofu, miso, and dashi stock, combines pork with vegetables such as daikon, burdock, sweet potato, and konnyaku. The whole tonjiru dish is very comforting in this cold winter weather.
Tonjiru : A miso based pork soup filled with vegetables instructions
- Soak the Konbu in the water and let it stand 10 hours in the refrigerator..
- Peel the Daikon radish and carrots, cut them into 4 wedges each and cut the wedges into 5mm slices..
- Cut the pork into 5cm strips..
- Remove stem of the mushrooms and cut the cap into thin slices..
- Cut the naganegi-onion into 5 mm slices..
- Pluck off the tofu by hand into bite sized pieces and put in the boiling water for 2 minutes. Take it out, let it cool..
- Put 1 tbs of sesame oil into a pot then place on medium heat. Add the pork and fry until the color is white..
- Add the daikon radish, carrots and add a pinch of salt. Fry the ingredients for 1 minute..
- Add 1 tbs of sake, change the heat to low. Cover with a lid and let it simmer for 3 minutes..
- Change the heat to high and add Konbu along with the water it was soaking in. Add shiitake mushrooms..
- Let the dish simmer and remove the Konbu just before it starts to boil..
- Dissolve 1 tbs of miso into the pan and change the heat to low, then let it simmer for another 10 minutes..
- Add tofu and let it simmer for 10 minutes..
- Add naganegi onion, 1/2 tsp of soy sauce, 1/2 tsp of mirin, 1 tbs of miso. Turn off the heat just before it starts to boil..
- If you have time, let it cool and heat one more time before you eat. This will make the ingredients really soak up the flavor of the soup!.
I threw in some wakame seaweed in the soup as well. This is also a kind of dish. Miso soup is great anytime of the year, but in colder seasons, I like to make something heavier and heartier, like adding more vegetables and sliced of pork and transfom it into a tonjiru. Some of the more typical vegetables in a tonjiru are carrot, daikon, sweet potato, and burdock root. We are making healthy, nutritious Tonjiru, pork miso soup with lots of vegetables.