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Overhead of a dark ceramic bowl of tonjiru, Japanese pork miso soup with daikon, carrot, sweet potato, tofu and scallions, with a bowl of rice on dark slate

Tonjiru (Japanese Pork Miso Soup)

The hearty Japanese pork and root vegetable miso soup, made with lean pork shoulder instead of belly and a block of tofu for extra protein. One pot, about 45 minutes, 44g of protein per bowl.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 520
Ingredients Method

Ingredients
  

  • 1.5 lb boneless pork shoulder 680g, trimmed of the thick outer fat, sliced 1/8 inch thick and cut into 2 inch pieces
  • 1 tbsp toasted sesame oil
  • 10 oz daikon radish 300g, peeled, quartered lengthwise and sliced 1/4 inch thick
  • 1 large carrot 150g, halved lengthwise and sliced 1/4 inch thick
  • 1 medium sweet potato 250g, peeled and cut into 3/4 inch chunks, or 2 small potatoes
  • 7 oz konnyaku 200g, torn into bite size pieces, optional
  • 4 fresh shiitake mushrooms stems removed, sliced, or 4 dried shiitake soaked 30 minutes
  • 2 tbsp sake or dry sherry, or skip
  • 6 cups dashi 1.4 litres, from a dashi packet or 2 tsp instant dashi powder in water
  • 14 oz firm tofu 400g, drained and cut into 3/4 inch cubes
  • 4 tbsp miso about 70g, awase or red miso, see notes
  • 3 scallions thinly sliced
  • 1 tsp shichimi togarashi to serve, optional

Method
 

  1. If using konnyaku, put the torn pieces in a small pot of water, bring to a boil for 2 minutes, then drain. This gets rid of the faint mineral smell. Skip this step if you are not using it.
  2. Heat the sesame oil in a large pot or Dutch oven over medium high heat. Add the pork in a single layer and let it sit for a minute before stirring. Cook for 3 to 4 minutes until no longer pink and lightly browned at the edges.
  3. Add the daikon, carrot, sweet potato, konnyaku and shiitake. Stir for 2 minutes so the vegetables pick up the pork fat. Add the sake and let it bubble off for 30 seconds.
  4. Pour in the dashi and bring to a boil. Skim off the grey foam that rises in the first couple of minutes, then lower the heat to a gentle simmer. Cover with the lid slightly ajar and cook for 15 to 18 minutes, until a knife slides into the daikon and sweet potato with no resistance.
  5. Add the tofu and simmer for 3 minutes to heat through. Turn the heat down to the lowest setting.
  6. Put the miso in a ladle or small bowl, add a ladleful of the hot broth and stir until smooth, then pour it back into the pot. Do not let the soup boil again after this. Taste, and add a little more miso if it needs salt.
  7. Ladle into bowls and top with scallions and a pinch of shichimi togarashi. Serve with rice on the side.