Pork Miso Soup (豚汁 (tonjiru))
Overview
Tonjiru is a hearty Japanese miso soup filled with thin slices of pork and plenty of root vegetables, such as daikon, carrot, burdock and taro, along with konnyaku and tofu. The pork and vegetables are sautéed in a little sesame oil before dashi is added, then miso is dissolved at the end. Sliced spring onion and shichimi pepper go on top. It is much more substantial than everyday miso soup and is often served with rice as a simple meal, especially in winter.
History
Tonjiru, also read butajiru, grew in popularity in Japan as pork became more common in the diet from the late nineteenth century onwards. It is a typical home and canteen dish, and it is often cooked in large pots for school events, sports days and community gatherings, where a bowl of warm tonjiru is a familiar winter comfort.
Main ingredients
Thinly sliced pork, daikon, carrot, burdock, konnyaku, miso. The soup is built on dashi and miso and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Pork soups · More soups from Japan
Recipe
Method
- 1
Sauté the pork in sesame oil, then add the vegetables and konnyaku.
- 215 min
Add the dashi and simmer for 15 minutes, skimming.
- 3
Dissolve the miso in the soup without boiling.
- 4
Serve topped with spring onion and shichimi.
- ✓
Serve. About 40 min from start to bowl.
Pictures
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
