Tonjiru 豚汁
Tonjiru (Pork Miso Soup) 豚汁
Tonjiru is a classic comfort food in Japan, especially loved during the winter months for its warmth and heartiness. This miso-based pork soup is known for being deeply nutritious, as it’s loaded with a variety of vegetables, tofu, and tender slices of pork. Common ingredients include daikon, carrots, burdock root, making it a nourishing bowl packed with flavor and texture.The blend of savory pork, rich miso, and slow-simmered vegetables creates a bowl that's both filling and soothing—something many Japanese people turn to when craving a warm, wholesome meal. Whether served at home, in street festivals, or even at ski lodges, tonjiru is beloved as a wintertime staple that warms both the body and the spirit.
Ingredients
Method
- Wash the burdock by scrubbing with crumpled aluminum foil to remove outer skin. Cut off the rough ends. Peel the burdock and then slice into thin matchsticks.
- Peel daikon, and then quarter, and slice into quarter-inch pieces.
- Peel and slice the carrot.
- Remove the roots of the scallion and chop finely.
- Cut small piece of ginger into very thin slices.
- Rehydrate dried shiitake mushrooms in advance. Cut off the stems and slice into thin strips. Save the soaking water for later.
- Cut 1/2 tofu block into cubes.
- Cut pork into bite-size pieces.
- Add 1 tbsp each of oil and ginger to a pot and then turn on to medium-high heat. Stir-fry the ginger. Add daikon, carrot, and burdock and keep stir-frying. Add shiitake mushrooms and the pork, and stir-fry until the pork color changes.
- Pour shiitake soaking water plus regular water, for a total of 2 cups into the pot. Add 1 dashi packet.
- Add tofu, and gently mix throughly.
- Skim off any foam with a ladle, and remove the dashi packet.
- Add 3 tbsp miso, dissolving it in a ladle, before mixing it in. Half cover with a lid and simmer gently for 7 minutes.
- Adjust the taste with more miso or water, as desired. Simmer for 3 more minutes.
- Turn up the heat for a short time, add chopped scallions and then turn off the heat. It's ready! We hope you enjoy your "TOKYO FLAVORS, NEW YORK STYLE" meal! Itadakimasu!
Notes
-
Burdock (In Japanese: Gobo):
You can peel the burdock with a peeler, or just slice it straight into thin matchsticks—either way works! Just go with whatever feels easier for you. -
Shiitake Mushrooms:
Fresh shiitake mushrooms are fine to use, but dried shiitake has more nutrients and gives a deeper flavor. Plus, dried shiitake lasts for months, so it’s super handy to keep in your kitchen. -
Choosing Your Miso:
I personally like using aka miso (red miso) for tonjiru, but any miso you like will work. Just remember not to boil the soup after adding the miso—gentle simmering is enough. I usually half-cover the pot with a lid once the miso is in. -
Adjusting the Miso Flavor:
If you’re not sure how strong you want the miso flavor, start with a little less than the recipe calls for. Taste it, then add more miso bit by bit until it’s just right. It’s much easier to add more miso than to fix it when the flavor gets too strong.
