Tonjiru (sometimes called Butajiru) is a hearty pork and vegetable miso soup. With just 1 min in the Instant Pot, it will be the ultimate, comfy soup for fall and winter months!
Cut the potatoes into ¼ inch (6 mm) thick slabs and then cut into sticks. Soak the potatoes in water to remove the starch, for about 15 minutes.
Cut the daikon into ¼ inch (6 mm) thick slabs and then cut into sticks.
Cut the carrot in half lengthwise, then cut into ¼ inch (6 mm) thick slices.
Scrape the gobo skin with the back of the knife. Gobo has a delicious earthy taste right below the skin; therefore, you do not use a peeler to peel off the soft skin. Cut the gobo in half lengthwise.
Thinly slice gobo diagonally. Soak in water for 15 minutes to get rid of the bitter taste. Optional: add a dollop of vinegar to the water to make the gobo white.
Cut the konnyaku into ¼ inch (6 mm) thick slabs, then cut into sticks.
Blanch the konnyaku in boiling water for 3 minutes to remove the smell. Drain konnyaku with a sieve.
Cut the pork belly slices into 1 inch (2.5 cm) thick pieces. Tip: If you freeze the meat for about ½ hour ahead of time, it is much easier to cut.
Stir to combine and then add in the dashi last.
While the ingredients in the soup are being cooked, you can cut the green onions and set aside.
Add miso. I used 8 Tbsp of Hikari Miso Enjuku Koji Miso.
Dissolve the miso in a ladle before releasing it to the soup. Make sure to taste the miso soup. If you added too much miso, add dashi (or water) to dilute. If it’s not enough, add more miso ½ Tbsp at a time.
Let cool completely and store in the refrigerator for up to 3-4 days. When you reheat, make sure not to over boil the miso soup. Tip: The best way to store miso soup is actually to store the soup BEFORE adding miso. You can take out the portion you will need into another pot and then add miso to taste. That way, you will always have the best tasting miso soup every time.
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