Filling Tonjiru (miso soup with pork and vegetables)

Filling Tonjiru (miso soup with pork and vegetables)

This is miso soup with pork and plenty of vegetables which has a good aroma of sesame oil. This dish alone is sufficient as the main dish.

Ingredients: 4 servings

Pork belly, thinly sliced
200 g
Daikon (white radish)
Burdock root
Taro root
1 slice
Green onion
Strong bonito dashi stock
1000 ml
Blended miso
3 tablespoons
Red miso
3 tablespoons
1 tablespoon
Sesame oil
to taste
Ichimi spice or shichimi spice
to taste


1. Cut the pork slices into bite sizes. To prepare the vegetables: Peel, then cut the daikon, carrot, burdock root into rolling wedges by rotating the vegetables as you cut. Pre-boil the taro root but leave a slight crunch, and cut into bite sized pieces. Boil the konnyaku, and cut with a spoon into bite sized pieces as well. Chop the green onion finely.
2. Heat the saucepan, add a generous amount of sesame oil, and stir fry the pork. When the pork is cooked through, fry the daikon, carrot, burdock root, taro root, and konnyaku until all the ingredients have been coated with the oil.
3. Add Japanese soup stock (dashi) into the pot from Step 3. Simmer the vegetables while skimming foam off the surface until the vegetables are cooked through. Serve in a dish, and garnish with chopped green onion. If you'd like, sprinkle with ichimi or shichimi spice.

Story Behind this Recipe

This is the ultimate version I arrived at after many trials.