Recipes

Traditional Miso Soup with Sliced Pork and Vegetables
(Tonjiru)
豚汁

Traditional Miso Soup with Sliced Pork and Vegetables <br> (Tonjiru)<br> 豚汁 2

About Japan Miso
We only use miso that are naturally fermented. In this recipe, we use Moribun Hizou Mugi Miso (Barley).

This a very traditional Japanese home-­‐cooked miso recipe. You may exclude the pork totally if you are vegetarian. It is nutritional, simple to cook and goes well with white or brown rice.

Serves 4

INGREDIENTS

  • Japanese white radish (daikon), 200g
  • Carrots, 90g
  • Potatoes, 150g
  • Thinly sliced pork, 200g
  • Olive oil or sesame oil, 1 tbsp.
  • Soup stock (Japanese dashi or chicken stock), 1 litre
  • Sake or mirin, 30ml (optional)
  • Mugi Miso, 3 to 5 tbsp (according to your taste preference)
  • Leek or spring onion, finely sliced, ½ stalk

COOKING METHOD

1. Peel the daikon and carrots, and cut into slices.
2. Peel the potatoes and cut into bite sized pieces. Soak into salt water and remove any excess starch.
3. Heat the oil in a large saucepan, add the pork and brown evenly. If you prefer a healthier version, you may skip this browning process.
4. Add chopped daikon, carrot potato into the dashi soup stock, add sake or mirin and simmer till vegetables become soft.
5. Skim the surface when it comes to the boil.
6. Add in the miso, sitr.
7. Serve with finely sliced leek or spring onion.

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