Tonjiru is a kind of miso soup, simmered with pork and vegetables.
It has more ingredients than that of miso soup that you may know.
My mum used to cook it in the cold winter.
- 200 g of thinly sliced pork rib
- 1/2 carrot (about 100 g)
- 1/2 onion (about 100 g)
- 1/4 white daikon radish
- 1/2 gobo (burdock root)
- 1/2 tofu or atsuage (thick deep fried tofu) I used atsuage this time.
- 100 g of konnyaku
- 1 tbsp of vegetable oil
- 1000 mL of Dashi broth (otherwise 1000 mL of water and 1tbsp of Dashi powder)
- (A) 1 tbsp of soy sauce
- (A) 3-4 tbsp of miso
- (A) 1 tsp of sesame oil
- Cut the daikon and carrot into quarter slices. Thinly slice the burdock root diagonally and thinly. Cut the onion into bite-size chunks.
- Cut the tofu and the konnyaku into bite-size chunks. Boil the konnyaku for 2-3 minutes to remove their scum. Cut the sliced pork into 2 cm width.
- Add the vegetable oil and the pork in a pot. Stir-fry over medium heat until its colour changes.
- Add the other ingredients except for the atsuage. Stir-fry until it’s half-cooked.
- Pour the Dashi broth. Heat over medium-high heat until it comes to a boil. Skim the scum from the soup.
- Add the atsuage and simmer over low heat for 10 minutes.
- Add the condiments (A).