Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, tonjiru (pork miso soup). One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Tonjiru (Pork miso soup) is one of the most favored of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Tonjiru (Pork miso soup) is something that I’ve loved my entire life.
Tonjiru is a savory miso soup with pork and root vegetables. Packed with an excellent source of vitamins, it's absolutely nourishing and soul-fulfilling! If you ask me what is my favorite miso soup, I would immediately say Tonjiru (豚汁).
To get started with this recipe, we have to first prepare a few ingredients. You can have tonjiru (pork miso soup) using 11 ingredients and 14 steps. Here is how you can achieve that.
The ingredients needed to make Tonjiru (Pork miso soup):
- Prepare 200 g thinly sliced pork belly
- Take 200 g daikon radish
- Make ready 100 g carrot
- Take 150 g burdock root
- Make ready 150 g konnyaku
- Get 1 spring onion
- Prepare 120 ml dashi stock
- Get 100 g miso
- Make ready 2 teaspoon soy sauce
- Take Thinly sliced green onion (garnish)
- Prepare 7 spice chili power (optional)
Warm yourself up during the winter with this easy tonjiru pork soup recipe. We are making healthy, nutritious Tonjiru, pork miso soup with lots of vegetables. The root vegetables and pork will warm you up. Miso soup is great anytime of the year, but in colder seasons, I like to make something heavier and heartier, like adding more vegetables and sliced of pork and transfom it into a tonjiru.
Instructions to make Tonjiru (Pork miso soup):
- Peel the dikon radish and carrot.
- Cut the dikon radish and carrot into quarters lengthwise and then cut into thin slices.
- Wash the burdock root well, then scrape the skin with the back of a knife. Don’t peel the burdock too much as the part just under the skin contains a lot of nutrients and flavor.
- Make several long shallow cuts lengthwise all the way around the burdock root.
- Shave the burdock root into small strips over cold water and soak them for about 5 minutes to remove bitterness, then drain.
- Cut spring onion into 2 cm long pieces.
- Cut the konnyaku into thin short strips.
- Cut the pork belly into 3 cm thick slices.
- Heat the pan over medium-high heat, place vegetable oil and then add the pork and sauté well.
- Add the dikon, carrot, burdock root, spring onion and konnyaku and stir-fry.
- Once the fat from the pork is evenly coating the vegetables, add the dashi stock and simmer, skimming occasionally.
- Once the vegetables become tender, add the miso by dissolving it in a miso strainer or a ladle with some of the soup until no lumps remain.
- Add a 1 teaspoon of soy sauce.
- Serve the miso soup in a bowl, and then sprinkle thinly sliced green onion and seven spice chili powder (shichimi tougarashi) according to your preference.
Some of the more typical vegetables in a tonjiru are carrot, daikon, sweet potato, and burdock root. The traditional tonjiru is made with tofu, miso, and dashi stock, combines pork with vegetables such as daikon, burdock, sweet potato, and konnyaku. The whole tonjiru dish is very comforting in this cold winter weather. I threw in some wakame seaweed in the soup as well. This is also a kind of dish that.
So that’s going to wrap it up with this special food tonjiru (pork miso soup) recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
