Tonjiru (Pork and Vegetable Miso Soup)

Method5 steps · about 25 min

1. 1

   Step 1: Before heating the pan, wash and prepare the daikon, carrot and potato as listed, drain and slice the ready-made konnyaku, and thaw the shredded burdock. Keep these prepared stocks nearby and the scallions separate. Cut the thin raw pork-belly (150 g) slices into bite-size pieces. Heat a saucepan over high heat with a little oil only if needed to prevent sticking. Sauté all the pork until its surfaces are cooked; it will finish cooking in the broth.

   Uses 150 g raw thinly sliced pork belly, in bite-size pieces · A little oil if needed for the pan

2. 2

   Step 2: Add all the prepared daikon (100 g), carrot (100 g), potato (100 g), drained sliced konnyaku and thawed shredded burdock (40 g) to the pork pan, keeping scallions separate. Sauté until the vegetable surfaces are cooked and the potato edges begin to turn translucent.

   Uses All the pork and pan juices · 100 g daikon, quartered and sliced 7 mm thick · 100 g carrot, halved and sliced 7 mm thick · ½ ready-made konnyaku block, sliced 7 mm thick · 100 g potato, cut into 2 cm cubes · 40 g frozen shredded burdock, thawed

   
3. 3

   Step 3: Add all the prepared dashi and bring to a boil. Reduce to low heat and simmer for about ten minutes, until the potatoes, carrot and daikon are tender and the thin pork slices fully cooked. If checking the pork with a thermometer, reach at least 63°C (145°F) and continue the gentle simmer for at least three minutes after that.

   Simmer pork and vegetables until tender · 10 minUses The complete pork and vegetable pan · 600 ml prepared unsalted bonito-and-kelp dashi

4. 4

   Step 4: Wash and cut the two scallion stems. Gradually dissolve the miso in a little hot broth and stir it back into the soup, tasting as you go because miso saltiness varies. Add the scallion pieces and cook gently over medium-low heat for about two minutes.

   Finish miso soup with scallions · 2 minUses All the cooked soup · Up to the listed 2 tbsp miso, adjusted to its saltiness · 2 scallion stems, cut into 2.5 cm lengths

5. 5

   Step 5: Ladle the hot soup into two large main-course bowls or four smaller side bowls. Add optional washed julienned white scallions and serve shichimi tōgarashi alongside for anyone who wants heat.

   Uses All the finished soup · Washed julienned white scallions, optional garnish · Shichimi tōgarashi to serve, optional