Savor our bold tonjiru recipe featuring tender pork simmered in a rich miso broth. Authentic, comforting, and quick—your ideal Japanese comfort food awaits!
Tonjiru (Pork & Vegetable Miso Soup)
Difficulty: ★★★☆☆6
servings15
minutes20
minutesTonjiru (Pork & Vegetable Miso Soup) Ingredients
Pork belly (thinly sliced): 150–200g (about 5–7 oz)
Substitute: Pork shoulder slices or lean pork if you prefer less fat.Root & Other Vegetables
Daikon: ~100g (peel, cut into half-moons or quarter-rounds ~5 mm thick)
Carrot: 1/3 (similarly cut into half-moons)
Gobo (burdock root): 1/2 piece, lightly peeled, cut into small chunks or thin shavings, soaked in water
Onion: 1/2 (thinly sliced)
Satoimo (taro): 4 pieces (~150g total), peeled and cut into large bite-size
Substitute: Sweet potato, yam, or regular potatoes.
Long onion (naganegi): 1 stalk, diagonally sliced (1 cm width)
Green beans: 7–8 beans, trimmed and cut diagonallyOptional: You can omit if unavailable or use snap peas.- Broth
1 liter (4 cups) water or dashi stock
Tip: Even plain water works well; you can add 3–4 dried anchovies
(niboshi) for extra umami without making a full stock.Miso: 5–6 tablespoons total
Note: Adjust based on the saltiness of your miso. Two additions recommended.- Seasonings
Cooking oil: 1–2 teaspoons (vegetable or sesame oil)
Ichimi or shichimi chili pepper (optional), to taste
Directions
- Prep the Pork & Vegetables
Pork Belly: Slice into 2–3 cm (1 inch) pieces if they’re not already thinly sliced.
Daikon & Carrot: Peel and cut into ~5 mm thick slices (half-moons or quarter-rounds).
Burdock (gobo): Scrape lightly to remove dirt, cut small chunks or matchsticks, and soak in water to remove bitterness.
Onion: Slice about 5 mm thick.
Satoimo (taro): Peel, rinse, and cut into chunks.
Long Onion (naganegi): Slice diagonally (1 cm).
Green Beans: Trim ends, slice diagonally.
All veggies should be in manageable, spoon-friendly pieces. - Stir-Fry Before Adding Broth
Heat Oil: Place 1–2 tsp oil (vegetable or sesame) in a large pot over medium heat.
Add Veggies (Except Green Beans): Daikon, carrot, burdock, onion, satoimo. Stir-fry for 1–2 minutes. This enhances flavor by coating them in oil.
Add Pork: Spread the pork pieces on top, stir gently for 2–3 minutes until the pork is mostly opaque.
Tip: This quick sauté layer ensures deeper flavor once broth is added. - Add Broth & First Miso
Pour in 1 Liter (4 cups) Water or Dashi Stock. Turn heat to high until it comes to a boil.
Skim Foam: As it bubbles, remove any scum (aku) for a cleaner taste.
Dissolve Half the Miso: Turn down to a gentle simmer. Scoop out 3 Tbsp (about half) of the miso into a ladle, then stir in some hot soup until dissolved. Mix back into the pot.
Note: Unlike typical miso soup (where you add miso at the end), in Tonjiru you add miso early so flavors can infuse. - Check Doneness & Add Beans
Check Satoimo: Insert a skewer or fork; if it’s nearly tender, proceed.
Add Green Beans: Stir them in, simmer for another 2–3 minutes until they soften slightly. - Final Miso Adjustment
Add Remaining Miso (2–3 Tbsp or to taste). Dissolve it in a ladle of soup before stirring into the pot.
Taste: Adjust with extra miso if needed (total ~5–6 Tbsp), mindful of saltiness. - Serve & Garnish
Ladle the Tonjiru into bowls, ensuring each portion has a variety of meat and veggies.
Optional: Top with a sprinkle of ichimi or shichimi chili pepper for a spicy kick.
Enjoy hot with steamed rice or as part of a Japanese meal.
Notes
- Tips & Points
Any Veggies: Feel free to add mushrooms (shiitake, shimeji), sweet potato, or more greens.
Double-Stage Miso: Dividing miso additions ensures veggies absorb miso flavor while maintaining miso’s nuanced aroma near the end.
Broth Options: Even plain water plus niboshi (dried anchovies) or kombu added at the start can create a simple stock.
Storage: Tonjiru often tastes better the next day; reheat gently. If too thick, add water.
Custom Protein: Some prefer adding leftover roast pork or bacon for smoky notes. Chicken can be used, but flavor differs from the classic pork belly.