Recipe: Tasty Simmered Tonjiru (Pork Soup)

Simmered Tonjiru (Pork Soup). Tonjiru is a savory pork and vegetable miso soup with an excellent source of B vitamins, fiber, and minerals and it's nourishing and oh-soul-fulfilling! Tonjiru (豚汁), literally meaning "pork (ton) soup (jiru)", is basically miso soup featuring pork and root vegetables. Some people call it Butajiru (豚汁).

If TONJIRU containing pork and plenty of vegetables is complemented by some side dishes such as. Warm yourself up during the winter with this easy tonjiru pork soup recipe. Tonjiru (豚汁) is a hearty miso soup with pork slices and vegetables. You can cook Simmered Tonjiru (Pork Soup) using 10 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Simmered Tonjiru (Pork Soup)

1. Prepare 200 grams of Pork.
2. It's 1 tsp of (Pre-seasoning: Soy sauce and sake).
3. It's 1/4 of ○ Daikon radish.
4. You need 1/2 each of of small ones ○ Carrot and burdock root.
5. You need 3 of ○ Aburaage.
6. You need 2 of leaves ○ Chinese cabbage.
7. You need 4 of ○ Taro root (optional).
8. Prepare 1200 ml of Dashi stock (or if using dashi stock granules, 1 teaspoon).
9. Prepare 1 of Miso.
10. It's 1 of Green onions or scallions.

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. Make a hearty and delicious tonjiru soup with our authentic and easy-to-follow Japanese recipe and video and get ready for the applause. Combining flavorful ingredients like pork belly and shiitake mushrooms with classic Japanese seasonings like mirin and dashi, this hearty tonjiru soup will. Tonjiru (or Butajiru) is a kind of Miso Soup with pork and a lot of root vegetables such as Gobo (burdock root) and carrot.

Simmered Tonjiru (Pork Soup) instructions

1. Cut the pork into bite-sized pieces. Peel the vegetables, halve the daikon radish and carrot lengthwise and slice rather thickly. Slice the the taro root into thick rounds. Chop up the green onion..
2. Shave the burdock root into thin strips. Soak into a bowl of cold water with a little vinegar added to get rid of the bitterness. Julienne the aburaage. Cut the Chinese cabbage into 7-8 mm wide pieces..
3. Heat up a pan and added the sesame oil. Add the pork and stir-fry. When the meat changes color, take the pan off the heat and cool the bottom on a moistened and wrung out kitchen towel. By doing this the pork won't stick to the pan as much. Scrape the pork off the pan, then return the pan to the heat..
4. When the pork is cooked, add the vegetables..
5. Once the vegetables are lightly stir-fried, add enough dashi stock to cover. Bring to a boil, then skim off the scum..
6. When the vegetables are cooked through, dissolve in a little miso. Bring back to a boil, lower the heat and simmer gently for 30 to 40 minutes..
7. If the dashi has reduced down too much, add a little more. Dissolve in some more miso to taste..
8. Sprinkle with the chopped green onions to finish. If you have time, take the pan off the heat and let rest for 20-30 minutes, then reheat just before serving. It will taste even better..

Even though it is a Miso soup, Tonjiru tastes very different from ordinary Miso Soup. Tonjiru has a distinct pork flavor and strong taste from Gobo. Tonjiru (豚汁), which is also sometimes called Butajiru, literally means "pork soup" and is a mainstay at the dinner table during the frigid months of winter. Tonjiru (豚汁) is Japanese pork soup with vegetables and miso. This is often served with steamed or multigrain rice.