How to make classic Japanese homemade "Tonjiru" Miso Soup (豚汁). Thinly sliced pork belly cooked in a dashi broth with daikon, shiitake mushrooms, carrot, potato and then flavoured with a rich miso paste. One pot dish made with accessible ingredients and ready within 40 minutes! Serves 6.
- Cut the pork into 4cm (1½ inch) long slices.
- Peel the potatoes, daikon radish and carrots, roughly chop them together with the mushrooms.
- Cut tofu into medium size cubes (not too small otherwise it will fall apart).
- Cut the spring onion into approx 1cm (½inch) long pieces.
- In a large soup pot, add 1 tbsp sesame oil and on a medium-high heat, brown the pork.
- Add the carrot, daikon radish and mushroom and mix.
- Pour the 1500ml (6½ cups) of dashi into the pot and introduce 3 tbsp of miso paste to the soup using a mesh spoon or ladel. (Whisking the miso with the hot dashi helps incorporate it into the soup and prevents lumps.)
- Mix and simmer for 15 mins.
- Scoop off any foam on the surface of the soup.
- Add the potatoes, spring onion and tofu and simmer for a further 10 minutes.
- Add 1 tsp soy sauce and 1 tsp of mirin then turn off the heat.
- Add another 3 tbsp of miso paste the same way as before.
- Enjoy as a side soup with a Japanese "teishoku" style set meal with a main dish and rice!
To make dashi stock, you can either buy stock powder or cubes from your local asian super market OR you can try making your own, check out our recipe on how to make Awase Dashi here.
It's important not to use a salty stock, the miso paste and soy sauce are already salty.
If you can't find or make dashi, you can just use plain boiling water but won't have as much depth of flavour.
If you have leftovers you can store in the fridge and eat within 2-3 days.
- Category: Soup
- Method: Boiling
- Cuisine: Japanese
Keywords: How to make Tonjiru,Japanese Tonjiru recipe,Miso soup,Miso pork,Miso pork soup,Pork miso,japanese pork soup,butajiru,Japanese pork soup recipe,Japanese miso,Japanese soup