Tonjiru (lit. pork soup) is a warm, comforting miso soup made with slices of pork and root vegetables.
- 100g pork belly (cut into 3cm pieces)
- ¼ tbsp sesame oil
- 100g daikon (cut into chunks)
- 25g carrot (~¼ stick) (cut into chunks)
- ¼ stickgobo (burdock) (cut into thin strips and soaked in water)
- ¼ piecekonnyaku (boiled in salt water for 5 mins then cut into small pieces)
- 500mlkatsuobushi dashi
- Pinch of salt
- 2 tbsp miso
- Pinch of ginger (grated)
- Choppednegi (green onion) (garnish)
- Dash of shichimi togarashi
- Fry the pork belly in a pan with the heated sesame oil. Add the radish, carrot, gobo and konnyaku.
- Add 100ml of katsuobushi dashi with a pinch of salt, cover and steam for 10 mins.
- Add the remaining 400ml of katsuobushi dashi and 1 tbsp of miso. Bring to a boil, while thoroughly skimming off the scum. Reduce to low heat and add the remaining 1 tbsp of miso and ginger to taste. Make sure not to boil.
- Garnish with negi and shichimi togarashi.
Note: Normally you wouldn’t add miso and then bring the soup to a boil as this would lessen the taste. However, for pork miso soup, you can add miso and simmer the soup to enhance the flavor of the vegetables. Just be sure to simmer the soup on low heat without bringing it to a boil.