I have made pork miso soup many times, and finally this recipe was created.To neutralise the porky smell, cook with minced ginger. Add the pork later to keep its tenderness and flavor.Do not boil too much once you add miso, or the nice miso aroma disappears. Adjust the amount of miso depending on its saltiness. Recipe by romanee

I wanted to make a miso soup that's satisfying as a main dish.Don't cook the pork too much. It'll become too hard.Season with a sprinkle of shichimi spice if you like. Recipe by tsuki9393

This was prepared upon my boyfriend's request.First, fry the pork with ginger and sesame oil. This is the umami base of this soup. I cut the other ingredients quite roughly and this characterizes this soup! Recipe by ochikeron

This is the ultimate version I arrived at after many trials.The key is to use a generous amount of sesame oil at the end. The flavour is greatly enhanced by it. Two kinds of miso are used in the recipe, but of course, just one kind is still fine. Adjust the strength and taste of miso to your liking. I recommend using a highly aromatic sesame oil. Recipe by Bananazakuro.

I bought Hatcho miso in Nagoya, so I made this recipe with a blend of white and Hatcho miso in a 3:1 ratio.For potatoes, you can use taro root, regular potatoes, or sweet potatoes! Recipe by momoco

This is based off my mother's recipe that I now prepare for my family. It's seasoned with mentsuyu, so there's no need to use dashi stock.The tip is to add the miso soup without letting the pot boil.Taste the soup before adding the B ingredients to avoid the soup from becoming too salty. Recipe by mrscanada

This recipe was inspired by a favorite pork miso soup from a restaurant!Eat while it's hot! Recipe by Chibihimechan

I started making this since I went to sweet potato digging and had a delicious bowl of pork miso soup with sweet potatoes.Add any vegetables you like. Use any cut of pork! Recipe by Komatsuta

I've always been making pork miso soup this way.You can use Chinese cabbage, sweet potato, burdock, young green scallion, konnyaku and shirataki as well.This is just a standard amount, so feel free to modify the amount and seasonings as you like. Recipe by Pome mama

I added sugar and soy sauce to our usual miso soup and the boost of flavor was delicous.Miso preference differs by household, so feel free to cater it to your liking!We use 50 g of awase miso (rice and wheat) . Recipe by michipapa

When I helped to make pork soup for our local town's marathon, I saw elderly ladies adding sugar to the soup and I tried it out.The mysterious ingredient is sugar! Sugar makes the soup richer and tastier! Pork becomes tender and other ingredients are cooked more quickly. Recipe by Poyopoyon

I improved my recipe after watching a TV programme on the secrets of cooking Tonjiru the professional way.The key is: 1- Run hot water over pork to remove the excess fat and protein that forms the scum. At the same time, it seals the flavour and aroma inside. 2- Cook vegetables from cold water. It tastes better this way than frying the vegetables in oil first. 3- Don't add Japanese soup stock (dashi) powder from the beginning. Use it sparingly to adjust the taste. 4-Add miso half at a time. The fist time miso is added, it is to help the vegetables absorb more flavour. The second time is for adjusting the taste. 5- The timing to add the pork is important. Add it at the end so it remains aromatic. Recipe by Fumia