Professional-Tasting 'Tonjiru' Pork Miso Soup

Name: Professional-Tasting 'Tonjiru' Pork Miso Soup
Yield: 3 servings
Cuisine: American
Ingredients: 150 grams Thinly sliced pork; 1/2 Burdock root; 5 cm Daikon radish; 1/2 Carrot; 1 Leek; 5 Frozen taro root; 1 Aburaage, konnyaku; 1 Miso; 1 tbsp Sake; 1 tbsp Soy sauce; 1 Dashi powder; 2 to 3 drops Sesame oil

cookpad.japan @cookpad_jp

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

I improved my recipe after watching a TV programme on the secrets of cooking Tonjiru the professional way.

cookpad.japan @cookpad_jp

I improved my recipe after watching a TV programme on the secrets of cooking Tonjiru the professional way.

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Ingredients

3 servings

150 gramsThinly sliced pork
1/2Burdock root
5cm Daikon radish
1/2Carrot
1Leek
5Frozen taro root
1Aburaage, konnyaku
1Miso
1 tbspSake
1 tbspSoy sauce
1Dashi powder
2to 3 drops Sesame oil

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Steps

1

Cut the vegetables (I cut the daikon radish into quarter-rounds, sliced the carrot, green onions into chunks, and shredded the burdock). Cut the pork into bite-sized pieces.
2

Put all the vegetables in cold water (about a liter) into a saucepan, and turn on the heat to high. When it comes to a boil, skim the scum from the surface and turn down the heat to low.
3

Add half of miso and sake, cover with a lid and continue to simmer until the vegetables have soften.
4

While the vegetables are cooking, prepare the pork. When the water comes to the boil, turn it off, and add the pork for about 15 seconds. Drain.
5

Once the vegetables are cooked through, put the pork and dissolve the remaining miso. Add the soy sauce to taste. If you like, add a little dashi powder for a boost of flavor, but It's also fine without it.
6

Drop a few drops of sesame oil into a ladle and mix into the soup. Take care not to use too much sesame oil. When the pork is cooked through, it's ready to serve.
7

※I always have taro root stocked in my freezer, so we use them frozen, but if you are using fresh ones, peel them first.
8

※Sometimes my daughter asks me to replace the taro root with Japanese sweet potato. The soup becomes slightly sweet, but it's just as tasty.