Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, tonjiru : a miso based pork soup filled with vegetables. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Tonjiru is a savory miso soup with pork and root vegetables. Packed with an excellent source of vitamins, it's absolutely nourishing and soul-fulfilling! If you ask me what is my favorite miso soup, I would immediately say Tonjiru (豚汁). This Pork and Vegetable Miso Soup is one of the true comfort.
Tonjiru : A miso based pork soup filled with vegetables is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They are nice and they look fantastic. Tonjiru : A miso based pork soup filled with vegetables is something which I have loved my whole life.
To begin with this recipe, we have to prepare a few components. You can cook tonjiru : a miso based pork soup filled with vegetables using 14 ingredients and 15 steps. Here is how you cook that.
The ingredients needed to make Tonjiru : A miso based pork soup filled with vegetables:
- Prepare 5 cm Konbu(edible kelp) and 600 cc water
- Prepare 130 g Pork belly
- Prepare 3 cm Daikon Radish
- Take 3 cm Carrot
- Get 2 Shiitake mashrooms
- Get 1/4 Cotton tofu
- Make ready 1/4 Green onion
- Get 1 tbs Sesami oil
- Prepare pinch salt
- Get 2 tbs Miso
- Take 1/2 tsp Soy sauce
- Get 1/2 tsp Mirin
- Get 1 tbs Sake
- Get Japanese 7 spice mixture (Shichimi togarashi) as you like
Tonjiru (or Butajiru) is a kind of Miso Soup with pork and a lot of root vegetables such as Gobo (burdock root) and carrot. Even though it is a Miso Tonjiru has a distinct pork flavor and strong taste from Gobo. Don't get alarmed because of Gobo, it actually tastes very good. When the ingredients become tender, remove the kombu, then mix in the miso into the soup.
Instructions to make Tonjiru : A miso based pork soup filled with vegetables:
- Soak the Konbu in the water and let it stand 10 hours in the refrigerator.
- Peel the Daikon radish and carrots, cut them into 4 wedges each and cut the wedges into 5mm slices.
- Cut the pork into 5cm strips.
- Remove stem of the mushrooms and cut the cap into thin slices.
- Cut the naganegi-onion into 5 mm slices.
- Pluck off the tofu by hand into bite sized pieces and put in the boiling water for 2 minutes. Take it out, let it cool.
- Put 1 tbs of sesame oil into a pot then place on medium heat. Add the pork and fry until the color is white.
- Add the daikon radish, carrots and add a pinch of salt. Fry the ingredients for 1 minute.
- Add 1 tbs of sake, change the heat to low. Cover with a lid and let it simmer for 3 minutes.
- Change the heat to high and add Konbu along with the water it was soaking in. Add shiitake mushrooms.
- Let the dish simmer and remove the Konbu just before it starts to boil.
- Dissolve 1 tbs of miso into the pan and change the heat to low, then let it simmer for another 10 minutes.
- Add tofu and let it simmer for 10 minutes.
- Add naganegi onion, 1/2 tsp of soy sauce, 1/2 tsp of mirin, 1 tbs of miso. Turn off the heat just before it starts to boil.
- If you have time, let it cool and heat one more time before you eat. This will make the ingredients really soak up the flavor of the soup!
Don't get alarmed because of Gobo, it actually tastes very good. When the ingredients become tender, remove the kombu, then mix in the miso into the soup. I've told you guys before about my tonjiru (豚汁) before, with big chunks of pork belly and vegetables, it's more like a hearty pork and miso stew than a soup. Tonjiru (豚汁) is a hearty miso soup with pork slices and vegetables. Packed with loads of vegetables and pork, tonjiru is quite filling but not high calorie.
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