Hearty Farmhouse Tonjiru
A rustic, deeply savory pork and miso soup brimming with tender root vegetables, silky tofu, and thin slices of melt-in-your-mouth pork belly. Richer and more substantial than everyday miso soup, tonjiru is the kind of warming, one-pot meal that makes cold afternoons feel like a warm embrace.
Ingredients
- 200g thinly sliced pork belly
- 1 medium daikon radish (about 6 inches), peeled and cut into quarter-rounds
- 1 medium carrot, peeled and cut into half-moons
- 1 medium potato, peeled and cubed
+ 10 more ingredients
Instructions
Heat the sesame oil in a large pot over medium heat. Add the pork belly slices and cook for 2-3 minutes, stirring occasionally, until the pork is lightly browned and has released its fat.
Add the daikon, carrot, potato, burdock root, and konnyaku to the pot. Stir to coat the vegetables in the pork fat and cook for 3 minutes until the edges begin to turn translucent.
Pour in the dashi stock and sake. Bring to a boil, then reduce heat to a gentle simmer. Cook for 20 minutes, skimming any foam that rises to the surface, until all vegetables are tender when pierced with a chopstick.
Add the tofu cubes and cook for another 2 minutes to warm through.
Remove the pot from heat. Dissolve the white and red miso pastes into the soup by placing them in a ladle, submerging it halfway, and stirring with chopsticks until fully incorporated. Never boil miso - it destroys the flavor and beneficial enzymes.
Ladle into deep bowls and garnish with sliced green onions and a sprinkle of shichimi togarashi. Serve with steamed rice for a complete meal.
Nutrition Estimate
Per serving • Estimated by Blinner AI