Tonjiru Pork And Vegetable Miso Soup Recipes

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TONJIRU (PORK AND VEGETABLE MISO SOUP)



Tonjiru (Pork and Vegetable Miso Soup) image

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!

Provided by Namiko Chen

Categories     Main Course     Soup

Time 40m

Number Of Ingredients 17

9.6 oz sliced pork belly
3.5 oz gobo (burdock root) ((½ length for 8 servings))
8 oz taro (satoimo) ((3 pieces for 8 servings))
1 onion ((6 oz, 170 g for 8 servings))
8.7 oz daikon radish ((2 inches, 5 cm for 8 servings))
4.3 oz carrot ((4 inches, 10 cm for 8 servings))
½ block konnyaku (konjac) ((4.5 oz, 128 g for 8 servings))
¼ tsp kosher salt (Diamond Crystal; use half for table salt) ((for cleaning the konnyaku))
1 Tokyo negi (naga negi; long green onion)
1 piece aburaage (deep-fried tofu pouch)
1 knob ginger ((grated, 1 tsp for 8 servings))
7 oz medium-firm tofu (momen dofu) ((½ of one package for 8 servings; you can use silken tofu, if you prefer))
1 Tbsp roasted sesame oil
6 cups dashi (Japanese soup stock; click to learn more)
6 Tbsp miso ((each miso brand/type tastes different, so adjust the amount to taste))
1 green onion/scallion
shichimi togarashi (Japanese seven spice) ((to make it a bit spicy))

Steps:

  • 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.

Nutrition Facts : Calories 276 kcal, Carbohydrate 13 g, Protein 8 g, Fat 22 g, SaturatedFat 7 g, Cholesterol 24 mg, Sodium 433 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

TONJIRU (PORK AND VEGETABLE MISO SOUP)



Tonjiru (Pork and Vegetable Miso Soup) image

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's delicious.

Provided by Yumiko

Categories     Soup

Time 25m

Number Of Ingredients 11

150g (5.3oz) pork belly (, thinly sliced, cut into bite size pieces (note 1))
600ml (20.3oz) dashi stock ((note 2))
2 tbsp miso ((note 3))
100g (3.5oz) daikon ((white radish), quartered and sliced 7mm thick)
100g (3.5oz) carrots (, halved and sliced 7mm (1/4") thick (note 5))
½ konnyaku block (, halved lengthwise and sliced 7mm (1/4") thick (note 6))
100g (3.5oz) potatoes (, cut into 2cm (3/4") cubes)
40g (1.4oz) burdock (, thinly sliced or shredded (note 7))
2 shallot ((scallion) stems, chopped into 2.5cm (1") lengths)
Julienned white part of shallots ((scallions))
Shichimi tōgarashi ((Japanese spice mixture))

Steps:

  • Heat a saucepan with a dash of oil (not in ingredients, note 8) and sauté pork over high heat until the surface of the pork is cooked.
  • Add all the vegetables except shallots to the pan and sauté until the surface of the vegetables are cooked (surface becomes semi-transparent in the case of potatoes).
  • Add dashi stock and bring to a boil. Reduce heat to low and cook for about 10 minutes or until vegetables are cooked through.
  • Add miso gradually, diluting into the soup. Add shallots, turn the heat up to medium low and cook for a couple of minutes.
  • Serve hot soup into a standard bowl or a large soup bowl topped with julienned shallots if using accompanied by tōgarashi.

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