Tonjiru (Japanese Pork Soup)

Tonjiru (Japanese Pork Soup)

When dinner seems a bit lacking in volume, or you have some leftover pork belly and vegetables, try this filling soup! It's also delicious with kimchi.

Ingredients: About 4 bowlfuls

Thinly sliced pork belly
150 g
Burdock root
Shimeji mushrooms
1/2 a bunch
1/3 of a sheet
Daikon radish
about 5cm
Sesame oil
1 tablespoon
Dashi stock granules
2 teaspoons
800 ml
2 to 3 tablespoons (or to taste)
Ground sesame seeds
to your liking
Green onions or scallions
to your liking


1. Cut up the burdock root and put into a bowl of water with a little vinegar added. Cut the pork into 2 cm wide pieces. Cut the stem end off the shimeji mushrooms.
2. Cut up the rest of the ingredients into bite-sized rectangular pieces. (De-grease the aburaage first by pouring boiling water over it).
3. Heat up a pot and add the konnyaku. Stir fry until it makes squeaky sounds. (You can skip this step if you've parboiled the konnyaku.)
4. Add the sesame oil to the pot and stir-fry the pork. When the color of the meat changes, add the vegetables and stir-fry.
5. When everything has been coated with the oil, add the water and dashi stock granules. When it comes to a boil, remove the scum, reduce the heat to low and simmer until the vegetables are cooked through.
6. Dissolve the miso and add to the soup. Turn the heat off just before the soup boils.
7. Ladle into bowls, add some ground sesame seeds and chopped green onion, and it's done.
8. I think it tastes better if you let it cool down once and re-heat it. Try the second bowl with some kimchi - it's delicious.

Story Behind this Recipe

I love miso soup with lots of ingredients...
I use all kinds of leftover bits of vegetables in this, so it helps clear out your refrigerator too!