Our Family Recipe For Warming Tonjiru Pork Soup. Great recipe for Our Family Recipe For Warming Tonjiru Pork Soup. Please try this with your own recipe for pork soup. Whenever I made miso soup at home, I always like to add ginger.
I make this pork soup (tonjiru) all the time. It seems that I make it a bit differently from most people, so I uploaded the recipe By simmering the soup after adding the miso, the vegetables absorb the flavor of the miso as well as adding umami to the soup, making it taste really good. "Tonjiru" (Japanese style Pork soup) I was taught this recipe by a friend of mine who's been cooking for her family for many, many years. Sesame oil brings out the sweetness of the vegetables when meat and vegetables are stir-fried with it. You can have Our Family Recipe For Warming Tonjiru Pork Soup using 12 ingredients and 12 steps. Here is how you achieve that.
Ingredients of Our Family Recipe For Warming Tonjiru Pork Soup
- You need 100 grams of Thinly sliced pork.
- It’s 1/2 of Konnyaku.
- It’s 1/2 of Carrot.
- It’s 1/3 of Burdock root.
- You need 3 of leaves Chinese cabbage.
- You need 1/2 bag of Bean sprouts.
- You need 3 of Satoimo (taro root).
- Prepare 80 of to 100 grams ○ Miso.
- It’s 1 tbsp of ○ Sake.
- You need 2 of pieces ◆ Ginger.
- It’s 1 of ◆ The green or white part of a Japanese leek (or green onion).
- Prepare 700 ml of Dashi stock (made from bonito flakes etc.).
When I was in college, I used to make a big pot of this pork and vegetable miso soup and ate it throughout the week. Tonjiru is like an upgraded, meatier version of classic miso soup. It literally means "pork soup" and it's a hearty soup that can be perfect for any kind of meal. It is especially good in the wintertime to warm up the body and give energy.
Our Family Recipe For Warming Tonjiru Pork Soup instructions
- Wash the vegetables. Cut the pork into bite sized pieces..
- Pull apart the konnyaku into small pieces with your hands. Put into a pot with water and being to a boil. Cook for 2 minutes and drain well. Finely shave the carrot and burdock root (as if you were sharpening a pencil). Divide the cabbage leaves into the core and leaf parts, and cut up into 2cm pieces..
- Cup up the green or white part of a leek (or green onion) into thin rounds. Grate the ginger..
- Put the dashi stock, burdock root, carrot and konnyaku into a pot and turn on the heat. Simmer until tender with a lid on..
- Wash the satoimo well, put on a heatproof dish and sprinkle in 2 tablespoons of water. Cover loosely with plastic wrap and microwave for 2 minutes at 500w..
- Cool the satoimo in cold water with the skins on. Peel them, pulling off the skins with a knife. Cut up the large ones into about 3 pieces..
- When the carrot and burdock root are tender, add the core part of the cabbage and continue simmering..
- After about 5 minutes add the pork while separating it. Also add the satoimo. Simmer until the pork is cooked..
- This is homemade miso..
- Turn off the heat and dissolve in the miso. Add the sake..
- Add the leaf parts of the cabbage and the bean sprouts. Turn the heat back on..
- When the vegetables have wilted, it's done. Ladle into serving bowls and add the ginger and leek or green onion on top. Enjoy while piping hot!.
The delicious flavor will be enjoyed by the whole family. We are the UK's number one food brand. Whether you're looking for healthy recipes and guides, family projects and meal plans, the latest gadget reviews, foodie travel inspiration or just the perfect recipe for dinner tonight, we're here to help. Chinese Watercress Soup with Pork Ribs was a staple at our house growing up. For me, picking wild watercress with my mom was my first memory of enjoying sai yeung choy tong (this is the Cantonese transliteration–it's xī yáng cài tang 西洋菜汤 in Mandarin).