Tonjiru (Ultimate Miso Soup with Pork and Vegetables)

The ultimate harmony of pork, dashi broth, and miso found in Tonjiru is sure to bring you a delightful surprise. Its distinct flavor sets it apart from regular miso soup and is indescribably delicious.

When I was young, my mother used to make it for me often, but I didn't realize it was a type of miso soup. It has such a unique and delicious flavor that I highly recommend trying it at least once.

Jump to:

• What is Tonjiru?
• Traditional ingredients and alternatives
• Try making regular miso soup first
• Tips on how to make
• Ingredients
• Step-by-step instructions
• Recipe Card

What is Tonjiru?

Tonjiru is a hearty soup made by sautéing pork and vegetables, adding dashi broth, and dissolving miso. Ton means pork, and jiru refers to soup. While it is a type of miso soup, the focus is not so much on enjoying the flavor of the miso, but rather on the harmony of the ingredients, including miso, dashi, pork, and vegetables.

The major differences compared to regular miso soup are the use of pork and the step of sautéing the ingredients before simmering. With just these simple additions, the soup gains richness and develops a distinct flavor that sets it apart from regular miso soup.

To learn more about "Authentic Japanese Miso Soup."

Traditional ingredients and alternatives

In Japan, when it comes to the ingredients for tonjiru, it's common to use gobo (burdock root), konjac, and taro.

However, some of these ingredients can be difficult to find outside of Japan and may require some preparation. So here, I'm sharing a recipe that doesn't use them to make it easier for more people to enjoy the taste of tonjiru. This is also an authentic recipe for tonjiru, which is enjoyed in Japan.

For this recipe, I use naganegi (Japanese leeks), carrots, and daikon radish as ingredients that require no preparation other than cutting. You can add or reduce the types of ingredients. Try using vegetables available in your local area.

Try making regular miso soup first

Tonjiru is a type of miso soup with a twist. To get a feel for how it differs from regular miso soup, if you haven't made miso soup before, try making it first.

Here is the recipe for "Authentic Japanese Miso Soup."

The tonjiru recipe on this page is written for those who have made miso soup before and omits the description of how to make dashi broth. If you need a refresher on how to make dashi now, please refer to steps 1-4 above. If you'd like to learn more about dashi, please see the "How to Make Kombu Dashi" and "How to Make Bonito Dashi."

Tips on how to make

A simple yet important tip for making delicious tonjiru is the same as for miso soup: add the miso last and avoid heating it afterward. If you heat the miso after adding it, the flavor and beneficial bacteria in the miso will be lost.

Therefore, it is recommended to eat tonjiru immediately after cooking it. If you need to reheat it, heat it just enough to prevent it from simmering.

Ingredients

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Step-by-step instructions

🕒 Total 15 mins

Step 1
Cut the pork into 1 inch (2.5cm) wide pieces. Slice the naganegi diagonally into 0.4 inch (1cm) wide pieces. Cut the carrots and daikon into bite-sized pieces.

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Step 2
Heat oil in a pot and sauté the pork belly over medium heat until it browns. Then, add the naganegi, carrots, and daikon, and continue sautéing until they are cooked through.

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Step 3
Add the dashi to the pot and bring it to a boil. Reduce the heat to medium and simmer until the vegetables are tender, removing any scum that forms on the surface. (Do not remove the yellowish substance on the surface, as it contains the umami component of the pork.)

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Step 4
Turn off the heat and dissolve the miso into the dashi using a ladle and chopsticks.

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To Store

You can store it in the refrigerator for up to 2 days.

Recipe Card