Simmered Tonjiru (Pork Soup). Tonjiru is a savory pork and vegetable miso soup with an excellent source of B vitamins, fiber, and minerals and it's nourishing and oh-soul-fulfilling! Tonjiru is not as common as simple miso soup with tofu and seaweed, but some Japanese restaurants around the San Francisco Bay Area do serve this. This tonjiru recipe combines miso soup with sliced pork and root vegetables for a hearty and filling Warm yourself up during the winter with this easy tonjiru pork soup recipe.
We are making healthy, nutritious Tonjiru, pork miso soup with lots of vegetables. The root vegetables and pork will warm you up. 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… Some of the more typical vegetables in a tonjiru are carrot, daikon, sweet potato, and burdock root. You can have Simmered Tonjiru (Pork Soup) using 10 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Simmered Tonjiru (Pork Soup)
- Prepare 200 grams of Pork.
- It’s 1 tsp of (Pre-seasoning: Soy sauce and sake).
- You need 1/4 of ○ Daikon radish.
- It’s 1/2 each of of small ones ○ Carrot and burdock root.
- You need 3 of ○ Aburaage.
- Prepare 2 of leaves ○ Chinese cabbage.
- You need 4 of ○ Taro root (optional).
- It’s 1200 ml of Dashi stock (or if using dashi stock granules, 1 teaspoon).
- It’s 1 of Miso.
- You need 1 of Green onions or scallions.
Konnyaku is also pretty common, and. Combining flavorful ingredients like pork belly and shiitake mushrooms with classic Japanese seasonings like mirin and dashi, this hearty tonjiru soup will delight friends and family when you whip it up in your home kitchen. http. Tonjiru 豚汁 Japanese Pork Soup Recipe Tonjiru is a traditional comfort food made with thin slices of pork and vegetables simmered in dashi stock with white miso added at the end.
Simmered Tonjiru (Pork Soup) step by step
- Cut the pork into bite-sized pieces. Peel the vegetables, halve the daikon radish and carrot lengthwise and slice rather thickly. Slice the the taro root into thick rounds. Chop up the green onion..
- Shave the burdock root into thin strips. Soak into a bowl of cold water with a little vinegar added to get rid of the bitterness. Julienne the aburaage. Cut the Chinese cabbage into 7-8 mm wide pieces..
- Heat up a pan and added the sesame oil. Add the pork and stir-fry. When the meat changes color, take the pan off the heat and cool the bottom on a moistened and wrung out kitchen towel. By doing this the pork won't stick to the pan as much. Scrape the pork off the pan, then return the pan to the heat..
- When the pork is cooked, add the vegetables..
- Once the vegetables are lightly stir-fried, add enough dashi stock to cover. Bring to a boil, then skim off the scum..
- When the vegetables are cooked through, dissolve in a little miso. Bring back to a boil, lower the heat and simmer gently for 30 to 40 minutes..
- If the dashi has reduced down too much, add a little more. Dissolve in some more miso to taste..
- Sprinkle with the chopped green onions to finish. If you have time, take the pan off the heat and let rest for 20-30 minutes, then reheat just before serving. It will taste even better..
A steaming bowl of Tonjiru makes a soothing meal! Tonjiru (豚汁) is Japanese pork soup with vegetables and miso. This is often served with steamed or multigrain rice. This soup is also popularly served at Tonkatsu restaurants. Due to the slow simmering of the pork, there is a depth of flavour to the soup that is full of umami deliciousness.