We are making healthy, nutritious Tonjiru, pork miso soup with lots of vegetables. The root vegetables and pork will warm you up. Delicious!
Burdock Root (Gobo)gobo
Long Green Onions (Naganegi)
* The ingredients contain Amazon affiliate links.
First, cut the thin pork slices into bite-size pieces and preboil them in a pot of water.
When the pork begins to turn white, remove it with a mesh strainer.
Heat another pot of water and divide the konjac into bite-size pieces using a shot glass. The uneven cuts will help the konjac to absorb the stock later.
Place the konjac into the pot and lightly simmer for about 30 seconds. Remove and place it onto a tray.
Make a shallow cut along the gobo, burdock root. Then, shave the gobo while gradually rotating it.
To keep the root from discoloring, lightly rinse it in a bowl of water. Strain the gobo with a mesh strainer.
Cut the daikon radish into 5mm (0.2") quarter moons. Slice the carrot into 5mm (0.2") half moons.
Peel the taro. Cut the taro into bite-size pieces.
Slice the white part of the long green onion into 1cm (0.4") slices using diagonal cuts. Slice the green part into thin slices.
Remove the stems of the shiitake mushrooms and cut a shallow “X” into the top. Tear each cap into 4 pieces.
Let’s cook the tonjiru. In a pot, place the gobo, konjac, daikon, carrot and the taro.
Add the dashi stock. Turn on the burner and bring it to a boil.
Remove the foam with a mesh strainer.
Then, cover with a lid. Simmer it for about 10 minutes until the ingredients soften slightly.
Add the white part of the long green onion and the shiitake mushroom. Add the sake.
Place about half of the miso into a ladle and dissolve it with a portion of the broth. Then, combine the dissolved miso and the broth.
When the ingredients are almost cooked, place the pork slices into the pot.
Then, dissolve the rest of the miso.
When it reaches a rolling boil, add the green part of the onion and turn off the burner.
Ladle the Tonjiru into a bowl. Finally, sprinkle on the shichimi, seven flavor chili powder to taste.
- This tonjiru doesn’t use any extra oil, making the soup exceptionally healthy.
- The taro tends to cause boiling over so leave the lid slightly open or reduce the heat to prevent it.
- Ichimi, red chili powder or grated ginger root also go great with this recipe.