How to Make Tasty Tonjiru : A miso based pork soup filled with vegetables

Tonjiru : A miso based pork soup filled with vegetables. Tonjiru (豚汁) is a hearty miso soup with pork slices and vegetables. Packed with loads of vegetables and a small amount of pork, tonjiru is quite filling but you will be surprised to know the calories in tonjiru are low. It is considered to be a winter dish in Japan but I can't see why we shouldn't have it all year round.

It may be a cold-weather staple, but I do enjoy the soup year-round. Great recipe for Tonjiru : A miso based pork soup filled with vegetables. The most common form of dashi is a stock made by heating water containing konbu (edible kelp). You can cook Tonjiru : A miso based pork soup filled with vegetables using 14 ingredients and 15 steps. Here is how you achieve that.

Ingredients of Tonjiru : A miso based pork soup filled with vegetables

1. You need 5 cm of Konbu(edible kelp) and 600 cc water.
2. It's 130 g of Pork belly.
3. You need 3 cm of Daikon Radish.
4. Prepare 3 cm of Carrot.
5. You need 2 of Shiitake mashrooms.
6. It's 1/4 of Cotton tofu.
7. It's 1/4 of Green onion.
8. It's 1 tbs of Sesami oil.
9. You need pinch of salt.
10. It's 2 tbs of Miso.
11. It's 1/2 tsp of Soy sauce.
12. You need 1/2 tsp of Mirin.
13. It's 1 tbs of Sake.
14. It's of Japanese 7 spice mixture (Shichimi togarashi) as you like.

You can also use granulated or liquid instant substitutes like "Hondashi". If you want to use substitutes for this recipe, add. Tonjiru (or Butajiru) is a kind of Miso Soup with pork and a lot of root vegetables such as Gobo (burdock root) and carrot. Even though it is a Miso soup, Tonjiru tastes very different from ordinary Miso Soup.

Tonjiru : A miso based pork soup filled with vegetables step by step

1. Soak the Konbu in the water and let it stand 10 hours in the refrigerator..
2. Peel the Daikon radish and carrots, cut them into 4 wedges each and cut the wedges into 5mm slices..
3. Cut the pork into 5cm strips..
4. Remove stem of the mushrooms and cut the cap into thin slices..
5. Cut the naganegi-onion into 5 mm slices..
6. Pluck off the tofu by hand into bite sized pieces and put in the boiling water for 2 minutes. Take it out, let it cool..
7. Put 1 tbs of sesame oil into a pot then place on medium heat. Add the pork and fry until the color is white..
8. Add the daikon radish, carrots and add a pinch of salt. Fry the ingredients for 1 minute..
9. Add 1 tbs of sake, change the heat to low. Cover with a lid and let it simmer for 3 minutes..
10. Change the heat to high and add Konbu along with the water it was soaking in. Add shiitake mushrooms..
11. Let the dish simmer and remove the Konbu just before it starts to boil..
12. Dissolve 1 tbs of miso into the pan and change the heat to low, then let it simmer for another 10 minutes..
13. Add tofu and let it simmer for 10 minutes..
14. Add naganegi onion, 1/2 tsp of soy sauce, 1/2 tsp of mirin, 1 tbs of miso. Turn off the heat just before it starts to boil..
15. If you have time, let it cool and heat one more time before you eat. This will make the ingredients really soak up the flavor of the soup!.

Tonjiru has a distinct pork flavor and strong taste from Gobo. Don't get alarmed because of Gobo, it actually tastes very good. Tonjiru is a miso based soup made with pork and very very common within Japanese home cooking, my mum probably made a lot more Tonjiru Miso Soup than ordinary Miso Soup. In Japanese, "ton" (豚) means pork and shiru (汁) means soup. These words come together to make Tonjiru which means 'Pork Soup', so pork is kind of a.