Tonjiru (also known as butajiru) is a savory pork and vegetable miso soup that you can easily make at home. Packed with B vitamins, fiber, and minerals, this healthy soup is nourishing and soul-fulfilling. You’d love it on a cold-weather day!
If you ask me what is my favorite miso soup, I would immediately say Tonjiru (豚汁). This Pork and Vegetable Miso Soup is one of the true comfort foods that I crave when I travel. There’s nothing more soothing than a simple meal of Onigiri rice balls and Tonjiru.
You might have seen Tonjiru being featured on the popular Japanese TV drama called “Shinya Shokudo (深夜食堂)” or “Midnight Diner: Tokyo Stories” on Netflix. In the opening scene, the main character Master is seen to be making a big pot of hearty soup, where steam is wafting through the kitchen.
If you find yourself extra hungry after watching all the scrumptious meals prepared by the Master, it’s time to create them right in your own kitchen! Each of the dishes is doable and I have the recipes just for you (Season 1 recipes; Season 2 recipes)!
Table of Contents
What is Tonjiru?
Tonjiru (豚汁), literally meaning “pork (ton) soup (jiru)”, is basically miso soup featuring pork and root vegetables. Some people call it Butajiru (豚汁) too, just another way to read the same kanji character.
It may be a cold-weather staple, but I do enjoy the soup year-round. Not only is it delicious, but the soup also packs in a lot of protein, minerals, fiber, and B vitamins that are great for both body and soul. The kind of comfort food that will warm and restore you. So what’s not to love?
Ingredients You’ll Need
The Pork
The most commonly used pork for this soup is pork belly slices. They look like bacon because they are the same cut of meat but uncured. You can buy pork belly slices in Japanese or Korean grocery stores or big blocks of pork belly in Chinese grocery stores (read this tutorial on How to Slice Meat Thinly). Some American grocery stores like the meat sections at Whole Foods may also offer the same cuts if you ask.
The Vegetables
Besides pork, the characteristic of this soup is that it is loaded with hearty root vegetables such as gobo (burdock root), taro, daikon, and carrot. You can cut these vegetables into any shape and size you like. Just make sure to keep all the ingredients the same size so that they take about the same cooking time.
Each household makes slightly different Tonjiru with various ingredients and miso of their choice. Besides what I use in my recipe, I’ve seen:
- Bean sprout
- Cabbage/Napa cabbage
- Asian chives (Nira)
- Potato
- Shimeji mushroom
- Shiitake mushroom
The Soup Stock
The sauteed pork belly gives the soup a sweet-savory flavor so some people use only water and leave out dashi in their Tonjiru. However, I personally prefer dashi in the soup broth for more umami and depth.
Tips on Making Tonjiru
- Use at least 3 root vegetables – I highly recommend NOT skipping gobo, daikon, and carrot. These three vegetables add unique flavors, depth, and sweetness.
- Cut vegetables in the same size and similar shape – If you want chunkier texture in your soup, you can cut bigger size but make sure all the ingredients are similar in shape and size for even cooking time.
- Stir fry the meat and vegetables before adding soup stock – This helps to bring out flavors from the ingredients and add depth to the soup.
- Let the flavor soak in while cooling – If you have time, make this soup ahead of time. While you let the soup cool and wait for the meal, the flavor will improve.
- Add miso right before serving – Miso soup is the most fragrant and tasty when it’s added right before serving. And do not let the miso soup boil as it loses its wonderful flavor.
Pressure Cooker (Instant Pot) Tonjiru
No time to keep a close watch on the pot? Try making Tonjiru in your pressure cooker! Here’s my recipe using the Instant Pot.
What to Serve with Tonjiru
Nourishing and easily customizable, Tonjiru is unquestionably home cooking of the best kind. You can make a big pot and enjoy it for the next 5 days!
For a simple cozy dinner, I like to serve the soup to accompany the main dish like Japanese Salted Salmon along with steamed rice, pickles, and a few small sides.
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Tonjiru (Pork and Vegetable Miso Soup)
Video
Ingredients
For the Ingredients
- 9.6 oz sliced pork belly (at least 8 oz, 227 g of pork belly; I sometimes use a combination of pork belly and less-fatty pork loin; for vegetarian/vegan, skip the meat and add more tofu, mushrooms, or veggies)
- 3.5 oz gobo (burdock root) (½ length)
- 8 oz taro (satoimo) (3 pieces)
- 1 onion (6 oz, 170 g)
- 8.7 oz daikon radish (2 inches, 5 cm)
- 4.3 oz carrot (4 inches, 10 cm)
- ½ block konnyaku (konjac) (4.5 oz, 128 g)
- ¼ tsp Diamond Crystal kosher salt (for cleaning the konnyaku)
- 1 Tokyo negi (naga negi; long green onion)
- 1 piece aburaage (deep-fried tofu pouch)
- 1 tsp ginger (grated, with juice)
For the Soup
- 1 Tbsp toasted sesame oil
- 6 cups dashi (Japanese soup stock) (use standard Awase Dashi, dashi packet or powder, or Vegan Dashi)
- 6 Tbsp miso (each miso brand/type tastes different, so adjust the amount to taste)
- 7 oz medium-firm tofu (momen dofu) (½ package; or use silken tofu)
For the Garnish
- 1 green onion/scallion
- shichimi togarashi (Japanese seven spice) (optional, for a spicy kick)
Instructions
- It‘s easier to cut the pork belly if it‘s slightly frozen, so put it in the freezer for 15 minutes before you cut it. Meanwhile, gather all the ingredients.
To Prepare the Ingredients
- Take out 9.6 oz sliced pork belly from the freezer and cut it into 1-inch (2.5-cm) pieces.
- Scrape the skin from 3.5 oz gobo (burdock root) with the back of your knife. The flavor of the gobo is right underneath the skin; therefore, you only need to scrape off the outer skin. Do not use a peeler.
- Make a cross incision on the end of the gobo about 1 inch (2.5 cm) deep. This helps make shaving the gobo easier. Rotate the root as you shave the end of the gobo, like how you would sharpen a pencil with a knife. Soak the shaved gobo in water to prevent discoloration.
- Discard the dirty water and rinse the gobo under running water.
- Cut off both ends of 8 oz taro (satoimo) and peel the sides with the knife (or peeler).
- Cut the taro into ⅓-inch (8 mm) slices and soak them in water to remove the sliminess.
- Cut 1 onion in half lengthwise and cut it into thin slices.
- Peel 8.7 oz daikon radish and cut it in half lengthwise.
- Cut the daikon halves in half lengthwise again (now they are quartered) and cut into ⅛-inch (3-mm) slices. If your daikon is skinny, cut it into thin half-moon-shaped slices.
- Peel and cut 4.3 oz carrot in half lengthwise, and then slice thinly.
- Cut ½ block konnyaku (konjac) into small and thin rectangular pieces.
- Sprinkle ¼ tsp Diamond Crystal kosher salt on the konnyaku and rub it well with your hands. Let it stand for 5 minutes. Tip: The salt releases moisture along with the unwanted odor from the konnyaku.
- In the meantime, bring a small saucepan of water to a boil. Once boiling, add the konnyaku.
- Cook the konnyaku for 2–3 minutes, drain the water, and set aside. Tip: This helps to remove the unwanted odor.
- Slice 1 Tokyo negi (naga negi; long green onion) diagonally.
- Remove the excess oil from 1 piece aburaage (deep-fried tofu pouch) with a piece of paper towel.
- Cut the aburaage in half lengthwise and thinly slice it.
- Peel and grate the ginger (I use a ceramic grater) and measure 1 tsp ginger (grated, with juice).
- Cut 1 green onion/scallion into thin small rounds to use as garnish on top of the miso soup. Keep them in a bowl and set aside.
To Cook the Tonjiru
- Preheat a large pot (I use a Le Creuset Dutch oven) over medium heat. When hot, add 1 Tbsp toasted sesame oil.
- Add the pork belly and stir-fry with a spatula.
- When the pork is no longer pink, add the onion.
- Stir-fry the onions. Then, add the daikon and carrot slices.
- When the ingredients are coated with oil, add the gobo and taro.
- Add the konnyaku, aburaage, negi, and 6 cups dashi (Japanese soup stock). There should be just enough dashi to cover the ingredients. If not, add more dashi or water.
- Stir to mix, cover with a lid, and bring it to boil.
- When boiling, lower the heat and skim off the scum and fat from the soup.
- Simmer, covered with the lid, until the root vegetables are tender, about 10–15 minutes.
- The Tonjiru is done cooking when a skewer inserted into a tough and thick vegetable pierces through. Turn off the heat. If you are preparing this dish ahead, stop here and let it cool completely before storing the pot in the refrigerator.
To Serve
- For the best flavor and aroma, add the miso right before serving, if possible. Dissolve 6 Tbsp miso into the soup using a strainer. (Tip: Always start adding a little less than the recipe calls for; each brand/type of miso has different saltiness.) If you don’t have a strainer, let the miso completely dissolve in the ladle first before releasing it to the soup. Taste the soup. If it's too salty, add dashi or water to dilute.
- If the soup needs more seasoning, add more miso (I added 1 Tbsp). When you are done adding the miso, add the grated ginger. Tip: When you add the tofu (always add tofu after the miso as it is delicate), make sure your miso soup has a slightly stronger taste because the moisture from the tofu will dilute the flavor.
- Tear 7 oz medium-firm tofu (momen dofu) into small pieces and add them to the soup. Alternatively, you can cut the tofu into cubes instead of tearing it. Tip: Tearing adds more surface area to the tofu and will help it absorb more miso flavor from the soup.
- When you are ready to serve, reheat the Tonjiru on medium-low heat and keep it at a low simmer. NEVER let the miso soup boil because miso will lose its flavor.
- Serve the Tonjiru in miso soup bowls, sprinkle with green onion, and serve immediately. Sprinkle in some shichimi togarashi (Japanese seven spice) at the table for an optional spicy kick.
To Store
- Let the Tonjiru cool completely before storing it in the refrigerator. Consume within 5 days.
Nutrition
Editor’s Note: The post was originally published in 2011. The post has been republished with new images and content on July 8, 2020.
After watching Midnight Diner, I was craving this soup, which though not featured in the series, was depicted in the opening scenes. I did not have gobo or taro, but it still tasted really good. Wonderful hearty soup for getting over a flu!
Hi Ying! I was hoping that they would feature this soup so I could make it as similar as his method… but they didn’t. Still, this recipe is my favorite miso soup. I’m happy to hear you enjoyed it. Thank you for your kind feedback, Ying!
Hi, Nami san! I don’t like to put tofu in my tonjiro but i love aburaage tofu though. Can i simply replace the fresh tofu w/ that? It should taste ok right?
Hi Ima! Sure, you can. Miso soup ingredients can changed according to your preference and seasonality etc. 🙂
I was looking for something interesting to make with all my niban dashi so gave this a try. It was very tasty. Although I couldn’t get hold of a block of konnyaku so I just put in extra pork belly instead. :p
Thanks for the recipe!
Hi Astra! That works, and you are just missing the texture, not much flavors from Konnyaku. Thank you for your kind feedback! So happy you enjoyed it! 🙂
Hi Nami, thank you for all your recipes, it’s just what I need as a big addict of Japanese home cooking! Can I ask how long tonjiru can keep in the fridge? Does it taste better overnight (such as nikujaga)? Thanks!
Hi Wei! I’m so happy to hear you enjoy Japanese cooking! Yes, you can keep Tonjiru in the fridge, maybe up to 5 days… if you add potatoes and tofu, they are one of ingredients that could go bad first (so watch out for that). I like 2nd day, flavors come out more (and a bit saltier so you might want to add dashi or water if it’s too salty). Enjoy!!
Hi, Nami-san!
This looks like the miso soup that the master in midnight diner prepares at the opening of the show. Btw, what dish or side dishes go well with this soup?
Thank you,
Hi Ima! Yes his specialty is Tonjiru. 🙂 I usually serve tonjiru with grilled fish (since miso soup has meat in it), side leafy vegetables. 🙂
Yum! Great winter comfort food. The sesame oil adds great depth and we also add shichimi powder for a bit of kick.
Hi Ilonka! Yes! Sesame oil always brings out the appetite of the dish. 🙂
Hi Nami! I love your recipes! You’re my go to for anything I’m not positive about. I’m planning this for tonight with a tonkotsu broth. Thanks for the help!!!!
Hi Michael! Thank you so much! Tonjiru is my favorite! Hope you enjoy this dish tonight! 🙂
I made this tonight, it was delicious! My husband loved it 🙂
I didn’t have burdock and baby taro, I used satsuma-imo (sweet potato) instead, and I think it still tasted great! 😀
Thank you for the wonderful recipe.
Hi Steph! I’m so happy you liked it! Don’t worry, some Japanese ingredients can be hard to find but I’m happy that you adapted the recipe! Yeah satsumaimo sounds delicious! It’s my favorite potatoes. 😀 Thank you for your kind feedback! xo
Thank you for sharing this recipe. I love tonjiru soup and always wondered how to make it. Your recipe made it so easy for me to make.
Hi Janelle! I’m so happy to hear you tried this recipe! Thank you for your kind feedback! 🙂
Mmmmm! Pork belly, miso and root veggies–talk about comfort food! I will definitely try this recipe out soon. One question, though–can you give us an idea, please, as to where we should look for konnyaku in an Asian market? Would it be in the refrigerated section, like tofu, or on the regular shelves like a dry good? Thanks!
Hi Linda! I hope you enjoy this recipe as much as I do. I love Tonjiru!! Konnyaku is usually located next to tofu, deep fried tofu…. could be near miso etc. The Asian store that I go to is separated into sections with each country. In Japanese section, konnyaku is near tofu in refrigerated section. Hope this helps!
The package looks like this: https://www.justonecookbook.com/pantry/konjac-konnyaku/
Thankyou!! i live in Colorado and we don’t have many Asian influence here so i was like time to go to amazon haha.
Josh, thank you for your comment. Since you’re in the U.S. there are also other Japanese online grocery shop sites like:
http://www.marukaiestore.com/
http://shop.mitsuwa.com/eng/eindex.php
Hope that helps. 🙂
Nami, I have made this numerous times and it has always come out fabulously! I have varied EVERYTHING on the list depending on what I had or could get, and it stays amazing. A very forgiving recipe, and an excellent method! Thanks for another winner!
Hi Angie! So happy to hear you enjoy this Tonjiru recipe! Yeah I also change things up based on ingredients I have in the kitchen. Thank you so much for your feedback!
Oh, this looks so good, Nami! I’m glad that I saw this today on Facebook!
Hoping to make it one evening for dinner. Yum!
I love Tonjiru more than regular miso soup. Hope you enjoy it! 🙂
I am so glad I found this recipe! It is one of my favorite meals but never had the ‘guts’ to try it out and didn’t know how to make it..your post makes it work alright for me and beings it is cold and snowy here in Hokkaido I am going to enjoy making this! Now on to my shopping list for it! And Merry Christmas to you!
Hi Vicki! I’m happy you like this recipe. I need to re-take pictures for this post so that it’s more appealing. I really love Tonjiru and make it often too. Ohhh it’s so cold in Hokkaido now, but having a nice soup like this (with good local vegetables!) must be wonderful!! Thank you so much for writing, Vicki! 🙂
Made this for dinner. Delicious!
Hi Ann,
Thank you for trying this recipe and for your kind feedback!
I made this for a “starter” for a dinner party the other night because we were going have sukiyaki and I wasn’t sure our guests could have waited for something warm, having just come in from the Montreal cold. It was a real hit despite the absence of konyyaku, gobo and satoimo. All had seconds or thirds! Thanks Nami! Just wanted to let you know that ginger is missing from your ingredients list.
I’m happy to hear you adjusted recipe and you all enjoyed Tonjiru! I’m going to add the ginger in ingredient list. Thank you for letting me know!