Tonjiru (Flavorful Miso Soup with Pork and Vegetables)
The flavorful 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 traditional miso soup and is indescribably delicious.
Ingredients
- 2.8 oz. (80g) thinly sliced pork belly
- 1.4oz. (40g) naganegi (Japanese leeks)
- 1.4 oz. (40g) carrot
- 1.4 oz. (40g) daikon radish
- 1 ⅔ cups (400ml) bonito dashi (awase dashi) (For information on how to make bonito dashi and awase dashi, please refer to the linked article.)
- 2 Tbsp miso
Instructions
- Cut the pork belly into 1 inch (2.5cm) wide pieces. Slice the naganegi diagonally into 0.2 inch (5mm) wide pieces. Cut the carrot and daikon into bite-sized pieces.
- Heat oil in a pot and sauté the pork belly over medium heat until it changes color. Then, add the naganegi, carrots, and daikon, and continue sautéing until they are cooked through.
- 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.)
- Turn off the heat and dissolve the miso in the pot using a ladle and chopsticks.
Notes
- You can store it in the refrigerator for up to 2 days.
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