Rich Tonjiru (Pork Miso Soup)
A robust, hearty variation of miso soup that eats like a full meal. Thinly sliced pork belly is simmered with a massive bounty of root vegetables and konnyaku in a deeply savory dashi and miso broth. The pork fat creates an incredibly rich, warming soup.
Ingredients
- 1/4 lb Thinly sliced pork belly cut into 2-inch pieces
- 1/2 Daikon radish sliced into quarter-moons
- 1/2 Carrot sliced into half-moons
- 1/2 cup Gobo burdock root, sliced
- 1/2 block Konnyaku torn into pieces
- 4 cups Dashi stock
- 1 tbsp Sesame oil
- 3 tbsp Awase Miso mixed miso paste
- 1 Green onion
Instructions
- Prepare the Vegetables: Peel and slice the daikon and carrots. Scrape the burdock root and slice it thinly, soaking it in water to prevent browning. Tear the konnyaku into bite-sized pieces and boil for 3 minutes to remove its smell.
- Sauté the Base: Heat the sesame oil in a large, heavy-bottomed pot over medium heat. Add the pork belly slices and cook until they release their fat and brown slightly. Add all the prepared root vegetables and konnyaku. Stir-fry aggressively for 3 minutes to coat everything in the savory pork fat.
- Simmer: Pour the dashi stock into the pot. Bring it to a boil and carefully skim off any scum from the surface. Lower the heat, cover, and simmer for 15 to 20 minutes until the root vegetables are incredibly tender.
- Dissolve the Miso: Turn the heat off completely. Scoop a ladle of the hot broth into a small bowl, whisk the miso paste into it until totally dissolved, and pour it back into the pot. Stir gently.
- Serve: Do not let the soup boil after the miso is added. Ladle the rich, hearty soup into large bowls and garnish heavily with chopped green onions.
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