Simmered Tonjiru (Pork Soup)

Simmered Tonjiru (Pork Soup)

Here's a traditional Japanese recipe for pork soup with miso! It's easy but really warming and comforting. Our family's way to make pork soup is to add lightly flavored miso and simmer it. The daikon radish in this absorbs the flavors of the soup and is really delicious!

Ingredients: 5 to 6 servings

200 g
(Pre-seasoning: Soy sauce and sake)
1 teaspoon
○ Daikon radish
1/4 (300 g)
○ Carrot and burdock root
1/2 each of small ones
○ Aburaage
○ Chinese cabbage
2 leaves
○ Taro root (optional)
Dashi stock (or if using dashi stock granules, 1 teaspoon)
about 6 cups (1200 ml)
to taste
Green onions or scallions
to taste


1. Cut the pork into bite-sized pieces. Peel the vegetables, halve the daikon radish and carrot lengthwise and slice rather thickly. Slice the the taro root into thick rounds. Chop up the green onion.
2. Shave the burdock root into thin strips. Soak into a bowl of cold water with a little vinegar added to get rid of the bitterness. Julienne the aburaage. Cut the Chinese cabbage into 7-8 mm wide pieces.
3. Heat up a pan and added the sesame oil. Add the pork and stir-fry. When the meat changes color, take the pan off the heat and cool the bottom on a moistened and wrung out kitchen towel. By doing this the pork won't stick to the pan as much. Scrape the pork off the pan, then return the pan to the heat.
4. When the pork is cooked, add the vegetables.
5. Once the vegetables are lightly stir-fried, add enough dashi stock to cover. Bring to a boil, then skim off the scum.
6. When the vegetables are cooked through, dissolve in a little miso. Bring back to a boil, lower the heat and simmer gently for 30 to 40 minutes.
7. If the dashi has reduced down too much, add a little more. Dissolve in some more miso to taste.
8. Sprinkle with the chopped green onions to finish. If you have time, take the pan off the heat and let rest for 20-30 minutes, then reheat just before serving. It will taste even better.

Story Behind this Recipe

I make this pork soup (tonjiru) all the time. It seems that I make it a bit differently from most people, so I uploaded the recipe