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–+ servings

Tonjiru (Butajiru) Japanese Pork Miso Soup

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Author Yuto Omura
Servings 8

Ingredients  

Instructions 

Prep

  • Cut the 200 g slab skinless pork belly into slices 2mm thick. (I recommend doing this straight from the fridge.)
    Thick slices of pork belly on a wooden chopping board with knife
  • Wash, peel and cut 350 g daikon radish, 150 g carrot, 75 g burdock root (gobo), 20 g fresh shiitake mushroom, 50 g Japanese leek (naganegi) and 60 g fried tofu pouch (aburaage) according to the notes in the ingredients list.
    sliced fried tofu pouch, shiitake mushroom, daikon radish, green onion, carrot and burdock root in a metal bowl
  • Use a spoon to break 400 g konjac (konnyaku) into bitesize pieces. Blanch and wash with cold water.
    Scooping konnyaku with a spoon

Cooking

  • Heat a large pot on medium and once hot, add ½ tbsp butter. Add the pork belly slices and seal on both sides.
    Frying sliced pork belly in a large pot
  • Add the burdock root to the pot and stir fry for 1 minute.
    Frying pork and burdock root together
  • Next, add the carrot, daikon radish, mushroom, konjac and aburaage, and mix everything together.
    Frying all tonjiru vegetables and pork together in large pot
  • Pour 1500 ml dashi stock into the pot and stir.
    Dashi simmering in a pot to make tonjiru
  • Measure out 6-7 tbsp yellow miso paste (awase) and add half of it to the soup by placing it in a mesh spoon or ladle, submerging it into the broth and whisking on the spoon to break it up. Mix and simmer for 15 minutes.
    adding first batch of miso paste to tonjiru
  • Scoop off any foam that develops on the surface of the soup. (This will prevent the broth from becoming cloudy.)
    scooping scum off simmering tonjiru
  • Add the sliced green onion and simmer for another 10 minutes.
    sliced green onion added to tonjiru
  • Add 1 tsp Japanese soy sauce (koikuchi shoyu) and 1 tsp mirin, then turn off the heat. Add the rest of the miso paste using the same technique as before. Taste test and add more miso paste if needed.
    adding second batch of miso paste to tonjiru
  • Divide into serving bowls and top with a drizzle with toasted sesame oil, finely chopped green onions and a sprinkle of Japanese chili powder (shichimi togarashi) (optional).
    Tonjiru (pork miso soup) in a dark red bowl topped with chopped green onion and Japanese chili powder
  • Enjoy!

Notes

  • Choose between pork options: use pork belly block for meatier texture, or traditional thin-sliced pork belly for lighter taste.
  • Add a variety of vegetables and tofu to develop complex, deep flavors in the soup.
  • Add miso in two stages: first round to flavor vegetables, final round just before serving to maximize taste.
  • If you have leftovers, you can store them in the fridge and eat them within 2-4 days, depending on season and climate (see in post for more details).
  • Do not freeze tonjiru.
  • When reheating, heat on the stove and turn off the heat just before it starts to boil. (Overcooking will diminish the flavor of the miso paste.)