Pork and Vegetable Miso Soup (Tonjiru)
豚汁 TonjiruSay it: ton-JEE-roo
Tonjiru is a hearty Japanese miso soup made with thinly sliced pork, root vegetables, konnyaku, and a savory dashi base. Often called butajiru, it is a home-style staple across Japan, especially in autumn and winter, and is commonly served with rice for lunch or dinner. The soup has a deep, comforting flavor: sweet vegetables, tender pork, and the gentle salinity of miso. Unlike light miso soup, tonjiru is substantial enough to be a meal in a bowl.
Pork and Vegetable Miso Soup (Tonjiru)
豚汁, Tonjiru
Pronounced ton-JEE-roo
- Serves
- 4
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains fish, soy. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Prepare the burdock. scrub well, shave into thin diagonal slices, and soak in cold water for 5 minutes to remove excess starch and prevent browning. Drain just before using. Meanwhile, bring a small pot of water to a boil, blanch the konnyaku for 2 minutes, then drain and cut into bite-size pieces.
Peel the daikon and carrot; cut daikon into 1/4-inch (6-mm) quarter-rounds and carrot into 1/4-inch (6-mm) half-moons. Peel the taro and cut into 1-inch (2.5-cm) chunks; soak in cold water for 5 minutes, then drain.
Heat the vegetable oil in a large pot over medium heat. Add the pork and cook, stirring occasionally, until no longer pink and lightly browned at the edges, about 4 to 5 minutes.
Add the onion and shiitake and cook until softened, about 2 minutes. Stir in the daikon, carrot, burdock, konnyaku, and taro, and cook for 2 minutes more.
Pour in the dashi and bring to a gentle simmer. Skim off any foam, then cover and simmer until the root vegetables are tender, 10 to 12 minutes; the daikon should be translucent and a knife should slide easily into the taro.
Reduce the heat to low. Put the miso in a ladle or small bowl, add a little hot broth, and stir until dissolved. Stir the dissolved miso into the pot, then add the tofu and warm through for 2 minutes; do not let the soup boil after the miso goes in.
Taste and add a little more miso if needed; the soup should be savory but not salty. Turn off the heat, scatter the scallions over the top, and serve immediately.
Regional variants
Some homes add potatoes, sweet potato, lotus root, or mushrooms; in parts of Japan, tonjiru is made with beef or chicken instead of pork. A spoonful of toasted sesame oil or a pinch of shichimi togarashi can be added at the table.
Cook's notes
- Soak the burdock in cold water as soon as it is shaved; this keeps it pale and removes some bitterness.
- Blanching konnyaku before adding it to the pot reduces its earthy smell and makes the texture springier.
- Add miso at the end and keep the soup below a boil; boiling dulls the aroma and makes the miso taste flat.
Serve with
Steamed white rice and pickles, or as part of a Japanese home-style meal.
Make ahead and storage
Cool and refrigerate up to 3 days; reheat gently without boiling, adding a splash of dashi or water and a little extra miso if the flavor has faded.
