Tonjiru, Pork Miso Soup with Lots of Vegetables

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Tonjiru is pork miso soup with lots of vegetables.I substituted vegetables such as Japanese burdock root, which is hard to find overseas, to make it full of umami.

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Not Burdock?

We also have burdock in Finland. When I first moved to Finland, I saw it in the supermarket and happily bought some. Although it was thicker than Japanese burdocks, I thought it would be okay and started to cook it. But it was very difficult because of its strong lye. I had to put on gloves, cut it into thin strips, and soak it in vinegar water to remove the bitterness. After all that hard work, the burdock became so soft. I remember feeling very sad, because I love the crunchy texture of Japanese burdock.

The burdock that I cooked was sold in Finland as Western burdock. It was quite different from the Japanese burdock. So I made a recipe for Tonjiru, pork miso soup that is delicious even without burdock.

Garlic is the Key

I always add garlic to pork miso soup for one reason only: it tastes good. You can start with just ginger and add garlic later on to change the flavor, but garlic is definitely better, so I add it from the beginning.

Garlic in pork miso soup? I know many of Japannese may think wired about it, but it is a great idea to try.

Konjac is Must

My Finnish partner loves konjac so much that he brings konjac sheets for lunch and makes it into steak, so konjac is a must. I can make a lot of konjac with a small amount of konjac flour, so it is very useful.
Amazon.com: Pure Konjac Gum [Glucomannan Powder] ⊘ Non-GMO ❤ Gluten-Free ☮ Vegan ✡ OU Kosher Certified - 50g/2oz : Grocery & Gourmet Food
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Recipe

Tonjiru, Pork Miso Soup with Lots of Vegetables

Tonjiru is pork miso soup with lots of vegetables.I substituted vegetables such as Japanese burdock root, which is hard to find overseas, to make it full of umami.
Prep Time0 mins
Cook Time30 mins
KeywordMain
Servings6 people
INGREDIENTS
  • thinly sliced pork 300 g
  • daikon radish 200 g
  • potato 150 g
  • onion 150 g
  • konjac 100 g
  • carrot 100 g
  • mushroom (your favorite) 100 g
  • sesame oil 2 Tbsp
  • water 800 mL
  • dashi powder 1 tsp
  • ginger 10 g
  • garlic 10 g
  • Miso 4 Tbsp
EQUIPMENT
Electronic scales
Measuring spoon
Measuring cup
Frying pan
Silicone spatula for frying
INSTRUCTIONS
  • Cut the pork into bite-sized pieces, the daikon, carrot, potatoe, onion, konjac, and mushroom into thin slices.
  • Put sesame oil and the cut ingredients in a pan and fry lightly.
  • Once the oil has been thoroughly mixed in, add water and dashi powder, and simmer until the carrots and daikon become soft.
  • Turn off the heat, add miso and dissolve thoroughly.
  • Grate the ginger and garlic and add to the pot.
  • Cover with a lid and leave for a while to let the ingredients to absorb the flavors.
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