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EasySoups & BrothsmeatCC0 1.0 Universal
Traditional Japanese Tonjiru (Hearty Pork and Root Vegetable Miso Soup)
Japan's ultimate cold-weather comfort soup: thinly sliced pork belly seared in aromatic sesame oil with daikon radish, carrots, gobo burdock, and konjac, simmered in rich dashi and whisked with earthy fermented miso paste.
Prep
20 min
Cook
25 min
Total
45 min
Ingredients
servings
4
- Thinly shaved pork belly strips, cut into bite-sized pieces250 g
- Daikon radish, peeled and quarter-sliced150 g
- Carrots, sliced into thin discs1 pc
- Japanese dashi stock800 ml
- Japanese awase or red miso paste4 tbsp
- Toasted sesame oil1 tbsp
- Scallions, thinly sliced for garnish2 stalk
Preparation Steps
1
Heat sesame oil in a pot and stir-fry sliced pork belly for 3 minutes until browned. Add daikon radish and carrots, sautƩing 3 minutes more.
6 min timer
2
Pour in dashi stock, bring to a boil, skim off surface foam, and simmer gently for 15 minutes until vegetables are tender.
15 min timer
3
Turn off heat. Place miso paste in a ladle or strainer submerged in broth, dissolving until completely incorporated. Never boil soup after adding miso to preserve its beneficial cultures and delicate aroma. Garnish with scallions.
3 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
290
Protein
18g
Carbohydrates
12g
Fat
19g
Allergens
soyaFishSesame Seeds
*estimated values per serving
Provenance & Public Domain Audit
Source: Global Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & World Gastronomic Archives)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
