What I love about Tonjiru:
- It is super quick and easy to make. One pot. Done.
That is, if you use my recipe. You may have seen other recipes out there that tell you to sauté the pork. In Japan these days, ain't nobody got time for that. And there's no need. Taste this one pot wonder and you will be making it again.
- You can't go wrong. The combination of umami-rich ingredients here mean this soup is going to taste awesome, no matter who makes it, no matter if you can't cook.
- It's a healthy meal. Vegetables, protein, it's all here. Serve with a bowl of rice on the side if you like.
Tonjiru 豚汁 is a hearty Japanese soup and a winter staple. It's a low calorie comfort food that makes you feel good because it's good for you. And it tastes like home.
"Ton" (or "buta" 豚 ) means "pork" and "jiru" means "soup" as in "Miso shiru" (Miso Soup). But I t's more like a meal than regular miso soup as it has pork and is full of vegetables. It's also a great side.
50g miso paste
2 Tbsp Shoyu (Japanese soy sauce)
Thinly sliced pork (look in the Asian grocery store freezer, or an Asian butcher)
Gobo (burdock root. In Australia I can only get the frozen, sliced Gobo.)
Daikon (Called "Lobok" in Australia. Giant white radish) about a 15cm length
Shallots (green onion) about 2
*Aburaage (Tofu puffs/ Deep fried tofu)
*Satoimo (baby taro, from the freezer) (*=optional)
1) Boil about 3-4 cups water in a large saucepan. Add soy sauce and vegetables except for Shallots. (Also add konnyaku, tofu puffs, enoki, if you have them) Simmer until vegetables are tender.
2) Stir in pork, keeping pork slices separate so they cook quickly.
3) Add the miso, then shallots. Serve.
I like to cook Tonjiru in my Japanese clay pot: (donabe)
This won't take you long to make, so when you finish eating, please share your review in the comments below!
Arigato! ☆*:.｡. o(≧▽≦)o .｡.:*☆