Tonjiru or Butajiru literally means pig/pork soup, a Japanese miso-flavored soup containing pork and vegetablesIt's very common for Japanese to eat pork miso soup (tonjiru) at cold day.

So delicious and quick! I used daikon, carrots and onions in this. Thinly sliced pork cooked in toasted sesame oil and vegetable dashi stock. Added miso and minced ginger at the end.Recipe adapted from Nami @justonecookbook 💕💕 I made this 2 nights ago, cooled and stored the entire pot in the fridge. The cool thing about cooking it earlier is that you don’t have to remove the pork scum as you cook. I just covered the entire pot with cling wrap, with the cling wrap touching the soup. When you remove it, the pork fat will stick to cling wrap and you can just throw it away 🙈.

Adding gochujang enhances this soup.In Step 3, boil the vegetables in advance. Recipe by Otentosama

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

My favorite Japanese traditional comfort food!

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.

This is a Japanese food that seasoned with miso and stewed pork and vegetables. Enjoy it with everyone!!

I tried added milk to regular tonjiru, since milk goes well with miso.The ingredients are all cut into thin slices to cook quickly.The potatoes are cut in larger pieces as they tend to crumble more easily.When adding miso, turn off the heat, dilute with some liquid first to dissolve in the stock.The milk should go in after the miso has dissolved completely (just like when you're preparing cream stew). Recipe by hitkat

I learned this recipe from a friend of mine who is a professional chef.Sautéing the burdock root first makes a huge difference in the end result! Be sure to completely brown the pork to seal in the flavors. That's about it! Recipe by Kojima ponsuke

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 make this pork soup (tonjiru) all the time. It seems that I make it a bit differently from most people, so I uploaded the recipeBy simmering the soup after adding the miso, the vegetables absorb the flavor of the miso as well as adding umami to the soup, making it taste really good. Simmer with a small amount of miso, then add some more miso at the end to enjoy its fragrance. The soup is also good with grated garlic. For 5 to 6 servings. Recipe by Keyua

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