Tonjiru (Tonjiru) - Japanese pork soup with vegetables
5 servings
15 minutes
Tondziru is a soulful and warming Japanese soup traditionally made in cold months. Its roots trace back to rural Japan where pork and vegetables combine into a nourishing dish filled with deep flavors. Fresh vegetables like daikon, carrots, and potatoes add richness to the soup while tender pork complements its softness. The miso paste base with dashi broth creates a rich umami flavor highlighted by notes of sake and soy sauce. This soup is not only nutritious but also versatile—it can be served as a standalone dish or alongside rice. A garnish of green onions and a pinch of red pepper adds freshness and a hint of spiciness. The perfect blend of flavors makes Tondziru a beloved Japanese comfort food that warms the soul any time of year.
1
Cut the pork belly into small thin strips.
- Pork belly: 200 g
2
Slice the leek and carrot into rings. Cut the potato and daikon into small quarters.
- Leek: 100 g
- Carrot: 100 g
- Potato: 200 g
- Daikon: 100 g
3
In a deep pot, heat the oil. Quickly fry the chopped pieces of pork over high heat, stirring constantly until the meat turns pale.
- Pork belly: 200 g
4
Then add the vegetables and sauté them for 1 minute.
- Leek: 100 g
- Carrot: 100 g
- Potato: 200 g
- Daikon: 100 g
5
Pour 1.2 of water, dashi, and sake.
- Water: 1.2 l
- Dashi broth dry: 4 teaspoons
- Sake: 15 ml
6
Bring to a boil and cook over medium heat for about 10 minutes.
7
In a separate bowl, mix the miso paste with a couple of spoons of broth from the pot and soy sauce.
- White miso paste: 30 g
- Soy sauce: 2 tablespoons
8
Once the soup is ready, turn off the heat and dissolve miso in it.
9
Let it steep for 2–5 minutes.
10
Pour into plates, garnish with chopped green onions and a pinch of red pepper.
- Green onions: 1 bunch
- Ground red pepper: to taste
11
Serve on the table.