Pork Miso Soup (Tonjiru) – Recipe (Classic)

Tonjiru: Pork Miso Soup (also: Butajiru)

Tonjiru is a type of Japanese miso soup which has lots of vegetables and pork. The Japanese word for pork is ton. Butajiru or tonjiru is a soup which is made with miso and pork, but the taste is a lot different from the traditional Japanese miso soup.

Preparation for pork miso soup (tonjiru) doesn’t take a long time. The instructions for the preparation are quite easy to follow for home cooking. Follow the step by step guides in making pork miso soup and impress your family and friends.

Ingredients

Yields: 4 servings

• Negi (Onion) – chopped into 3-inch pieces
• Miso – 4 tbsp
• Dashi soup stock – 4 cups
• Daikon radish – ¼ lb, peeled and cut in tiny and thin rectangles
• Konnyaku – 2 inches, cut in tiny rectangles and then boiled
• Carrot – ½ piece, peeled and chopped into thin quarter rounds
• Potato (taro potatoes) – 1 piece, peeled and chopped into bite-sizes
• Pork ribs – ¼ lb, thinly-sliced, chopped into 1 or ½-inch pieces
• Vegetable oil – 2 tsp
• Burdock root (gobo) – ½, shaved thinly into small pieces

Preparation

Soak the strips of gobo in water for about 5 minutes and then drain. In a deep pot set on high-level heat, sauté pork when vegetable oil is already hot enough. Add the konnyaku, daikon, gobo and carrot in the pot and sauté the ingredients together. Add the stock of dash soup and then bring to boil. Turn the heat down to low. Skim off any impurities or foam which would rise to the pot’s surface. Simmer the vegetables for about 10 minutes until they become tender. Get the miso and dissolve in the soup. Add negi. Turn the heat off and then serve.

Tips

Gobo is burdock root and can be found in Japanese stores, same goes for konnyaku, which is basically a special Japanese found made from the konnyaku potato. See also our miso pork soup with chili.