Tonjiru (Pork and Vegetable Miso Soup)
A hearty, classic miso soup packed with pork and plenty of vegetables, concentrating their deep flavors. By blending two types of miso (regular miso and white miso), a rich depth and sweetness are added, while a fresh accent of ginger ensures a crisp, delicious finish.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Cut the ingredients and soak the burdock root in water to remove harshness. → Stir-fry the pork in a pot, remove it, then stir-fry the burdock root, add the other vegetables and sake, and steam-cook covered for 2 minutes. → Return the pork to the pot, add water, grated ginger, and dashi stock granules, skim the scum, and simmer on low heat for 12 minutes. → Add tofu and simmer for 2 minutes, then turn off the heat, stir in both types of miso and soy sauce, and add the long onion to warm through for 1–2 minutes.
Cooking Steps
Brief Cooking Order
Cut the ingredients and soak the burdock root in water to remove harshness. → Stir-fry the pork in a pot, remove it, then stir-fry the burdock root, add the other vegetables and sake, and steam-cook covered for 2 minutes. → Return the pork to the pot, add water, grated ginger, and dashi stock granules, skim the scum, and simmer on low heat for 12 minutes. → Add tofu and simmer for 2 minutes, then turn off the heat, stir in both types of miso and soy sauce, and add the long onion to warm through for 1–2 minutes.
Introduction
A hearty, classic miso soup packed with pork and plenty of vegetables, concentrating their deep flavors. By blending two types of miso (regular miso and white miso), a rich depth and sweetness are added, while a fresh accent of ginger ensures a crisp, delicious finish.
Step 1
Lightly scrape the skin off the burdock root with the back of a knife, wash it, trim both ends, and cut into thin diagonal slices. Place in a bowl of water and soak for 5–10 minutes to remove bitterness, then pat dry thoroughly with paper towels.
Step 2
Cut the core out of the onion and cut into wedges, then loosen with your hands. Peel the carrot, cut it in half lengthwise, and slice into 5mm half-moons (cut thick parts in half again).
Step 3
Peel the daikon, cut into quarters lengthwise, and slice into 5mm thick quarter-rounds. Trim the ends of the long green onion and slice diagonally into pieces slightly less than 1cm wide. Peel the ginger, and cut the pork belly into bite-sized pieces.
Step 4
Heat 1 teaspoon of sesame oil in a pot over medium heat and stir-fry the pork while breaking it apart. Once 90% cooked, remove from the pot to a plate or tray to prevent it from becoming tough.
Step 5
Add the burdock root to the same pot and stir-fry over medium heat until lightly browned to release its aroma.
Ingredients List
Important Notes
💡 Removing the pork after stir-frying prevents it from becoming tough or dry due to overcooking.
🔥 Searing the burdock root until fragrant and steam-cooking the vegetables with sake brings out their natural sweetness and umami.
✨ Blending two types of miso, white miso and rice miso, creates depth and a rich, complex flavor (it is possible to cook with just one type).
⚠️ After adding the miso, be careful not to let the soup boil; just warm it gently on low heat for 1–2 minutes so the aroma doesn't dissipate.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...