Professional-Tasting 'Tonjiru' Pork Miso Soup

Professional-Tasting 'Tonjiru' Pork Miso Soup

With just a few tips, you can improve your standard 'Tonjiru'! This method will bring out the sweetness of the vegetables, softens the pork, and smells good. It also holds back on the oil, resulting in a low calorie soup.

Ingredients: 3-4 servings (although 2 people can finish it up in my home!)

Thinly sliced pork
150 g
Burdock root
Daikon radish
about 5 cm
Frozen taro root
Aburaage, konnyaku
to your liking
As needed (about 50-60 g)
1 tablespoon
Soy sauce
1 tablespoon
Dashi powder
to taste
Sesame oil
2 to 3 drops


1. Cut the vegetables (I cut the daikon radish into quarter-rounds, sliced the carrot, green onions into chunks, and shredded the burdock). Cut the pork into bite-sized pieces.
2. Put all the vegetables in cold water (about a liter) into a saucepan, and turn on the heat to high. When it comes to a boil, skim the scum from the surface and turn down the heat to low.
3. Add half of miso and sake, cover with a lid and continue to simmer until the vegetables have soften.
4. While the vegetables are cooking, prepare the pork. When the water comes to the boil, turn it off, and add the pork for about 15 seconds. Drain.
5. Once the vegetables are cooked through, put the pork and dissolve the remaining miso. Add the soy sauce to taste. If you like, add a little dashi powder for a boost of flavor, but It's also fine without it.
6. Drop a few drops of sesame oil into a ladle and mix into the soup. Take care not to use too much sesame oil. When the pork is cooked through, it's ready to serve.
7. ※I always have taro root stocked in my freezer, so we use them frozen, but if you are using fresh ones, peel them first.
8. ※Sometimes my daughter asks me to replace the taro root with Japanese sweet potato. The soup becomes slightly sweet, but it's just as tasty.

Story Behind this Recipe

I improved my recipe after watching a TV programme on the secrets of cooking Tonjiru the professional way.