Tonjiru is a savory pork and vegetable miso soup you can easily make at home. An excellent source of B vitamins, fiber, and minerals, this healthy soup is nourishing and oh-soul-fulfilling. You'd love it on a cold-weather day!
Cut all the ingredients into small pieces. If you are interested in the Japanese way of cutting these veggies, you can follow the Cutting Techniques page. Carrot and Gobo: Hangetsugiri (Semi-Circle) technique, Daikon, and baby taro: Ichogiri (Quarter-Rounds) technique, Konnyaku: Tanzakugiri (Rectangles) technique, Onion: thinly sliced.
In a frying pan, heat sesame oil on medium-high heat and add the meat and ginger.
Cook until no longer pink and slightly browned. Set aside.
In a large pot (I used a Dutch oven here), heat the oil on medium-high and sauté onion until it is well coated with oil.
Add gobo, daikon, baby taro, carrot, and other hard ingredients (like lotus root if you add any).
Mix all together and then add konnyaku and soft ingredients (such as shimeji mushrooms if you add any). Stir until everything is well combined.
Pour dashi into the large pot.
Add the meat and bring the soup to a boil. Skim off the scum and fat from the soup. Reduce the heat and simmer until the vegetables are tender, about 15-20 minutes (cooking time varies depending on the ingredients you added).
Once the ingredients are tender, turn off the heat. Add miso using a strainer. If you don’t have one, let the miso completely dissolved in the ladle first. Taste the soup before you add more miso. If you add tofu, it will dilute the soup a little bit, so you might want to add ½ Tbsp more miso.
Add tofu and stir gently without breaking up the tofu.
When you are ready to eat, reheat the miso soup on medium-low heat. NEVER let the soup boil because miso will lose the flavor. Sprinkle green onion and serve immediately.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.