Team Recipes - Tonjiru Miso Soup
Recipes brought to you by the Epworth team. Tonjiru is a hearty miso soup, packed with loads of vegetables and a small amount of pork.
Serves: approx. 4-6
Prep time: 30 minutes
Cook time: 25 minutes
150g pork belly, thinly sliced, cut into bite size pieces
2 tsp dashi powder
2 tbsp (40g) miso paste
2 tbsp cooking sake
80g daikon radish, quartered and sliced 7mm thick
1 potato cut into 2cm cubes
1/2 sheet konnayaku block (yam paste), halved lengthwise and sliced 7mm thick
150g firm tofu, cut into 2cm cubes
2 spring onions, finely sliced
Top with shichimi powder (Japanese chili mix)
Heat a saucepan with a dash of oil (not in ingredients) and sauté porkover high heat until the surface of the pork is cooked.
Add all the vegetables to the pan and sauté until the surface of the vegetables are cooked (surface becomes semi-transparent in the case of potatoes).
Add water, dashi powder, cooking sake and bring to a boil. Reduce heat to low and cook for about 5-10 mins or until vegetables are cooked through.
Add konnyaku, abura age and tofu turn the heat up to medium low and cook for 5 mins.
Add miso gradually, diluting into the soup.
Taste the soup, add water or more miso depending on how you like it.
Serve nice and hot topped with spring onion and shichimi powder.
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Tonjiru is filling and so delicious. It is considered to be a winter dish served at home, festivals and parties in Japan, but I have it all year round. I never met a person who doesn’t like this fabulous soup!
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