November 25, 2021
As it’s getting colder recently, I would like to introduce a warm soup recipe, Tonjiru (豚汁, This Chinese character simply means pork soup). This is one of the miso soup variations with sliced pork and lots of vegetables. All those ingredients, especially pork enhances its flavours and matches really well with Konyaku. I think that the basic miso soup is a bit too lightly seasoned if you want to put Konyaku in it.
Tonjiru is also easier to make compared to normal miso soups. Dashi is the most important part for making miso soup but you don’t need it for Tonjiru as pork works as delicious dashi. We normally use thinly sliced pork in Japan but it is easier to get pork belly slices here which is absolutely perfect for Tonjiru. You can cut it thinly (no need of super thin!) against the fiber direction.
In the original recipe, it normally uses some exotic root vegetables such as burdock, mooli, and taro. If you could get them, it’s great but otherwise, you can put any other root vegetables like carrot, parsnip, turnip, celeriac, radish and potato along with some basic vegetables like onion and leak. When you put a lot of them, it can be a healthy lunch on its own. When you don’t have enough time, only leak, pork and konyaku will be also enjoyable as a side dish. I hope it will warm you up.
1Prepare DRIED KONYAKU noodles as instructed and cut into 2-3cm long
2Put toasted sesame oil in a pan and turn on the middle heat. Add pork and fry until it turns to a brown colour
3Add ginger and all the vegetables except spring onion. fry a bit in order to mix with oil. It doesn’t need to be cooked properly for now
4Add water (enough to cover all the ingredients) and simmer until it is boiled. Turn the heat to low and add a half of the miso you have prepared. (Normally, you shouldn’t boil after miso is put in a pan but for Tonjiru, it is good to simmer for a while in order to soak the miso flavour into the vegetables) Simmer for a few minutes
5Turn the heat to very low and add half of the miso. Adjust the taste. Turn off the heat and pour them into a soup plate, finish with spring onion and togarashi on top. Enjoy!