Tonjiru (Pork Soup)
This pork soup recipe is a traditional winter dish in Japan, combining pork with root vegetables and miso seasoning. Perfect for a warming meal on cold evenings!
- Glug of sesame oil
- 200–300g thinly sliced pork
- 1 large onion thinly sliced
- 6 inches of leek, thinly sliced on the diagonal
- 4 cups of dashi broth*, reconstituted from granules according to the package directions.
- ½ gobou (burdock root)**, peeled, thinly sliced
on the diagonal, and soaked in water for about
5 minutes, then drained
- 1 large potato, cubed
- 1 large carrot, quartered lengthwise and sliced
- 1 renkon (lotus root)**, peeled, halved lengthwise, and thinly sliced
- 4 inches or so of daikon** (sometimes known
as “Chinese Radish”), peeled, halved lengthwise,
and thinly sliced
- 4 shiitake or portabella mushrooms,
stems removed and sliced
- 4 Tbsp miso (I use red miso)
- Optional: season with shichimi togarashi
(7 flavours pepper blend) or hot pepper flakes
* Note: if you cannot get dashi broth, substitute with lightly flavoured chicken stock.
** If you cannot get hold of lotus root, burdock root, and daikon, substitute the root vegetables of your choice. Any root vegetables you like to eat in soup will work. Outside of Japan, I might use turnip, parsnip, or sweet potato.
1. Prepare the vegetables according to the ingredients list.
2. Heat the sesame oil in a heavy pan. Fry the pork with the onions and leek
3. Add the dashi, gobou, potato, carrot, renkon, and daikon (or other root vegetables of your choice); bring to the boil and simmer for ten minutes.
4. Add the mushrooms and continue to simmer until the vegetables are tender, about 25 minutes longer.
5. Remove from heat. Measure the miso into a mug, then add some of the soup broth and stir until it is smooth. Dissolve the miso mixture into the soup.
6. Season with shichimi togarashi or hot pepper flakes.
7. Serve and enjoy!