Hearty Japanese Pork and Miso Soup: Tonjiru
Mastering Tonjiru: A Cozy Japanese Pork Miso Soup Inspired by Midnight Diner
I remember watching the drama ‘Midnight Diner’ years ago and being captivated by Tonjiru, the comforting pork and miso soup that was a frequent feature. I always thought I’d make it someday, and after many years, I’ve finally prepared it! While I haven’t had formal training, the natural flavors of the ingredients combined with the rich umami of the miso create an exceptionally delicious dish, even without much additional seasoning. It’s a truly special meal. Let’s discover the simple yet profound flavors of Tonjiru together.
Main Ingredients- 1 Burdock root
- 2 Potatoes
- 1/5 Daikon radish
- 1 Scallion
- 5 slices Pork belly or shoulder (approx. 150-200g)
- 1 pack Konjac jelly (approx. 200g)
- Generous amount of mini enoki mushrooms (adjust to your preference)
Seasoning & Broth- 4 Tbsp Miso paste
- 4 cups Water or Dashi broth (approx. 800ml)
- 4 Tbsp Miso paste
- 4 cups Water or Dashi broth (approx. 800ml)
Cooking Instructions
Step 1
First, cut the pork belly (or shoulder) into bite-sized pieces, about 1-2 cm thick. If using pork shoulder, lightly oil the pan before sautéing. Pork belly will release its own fat, making it easier to cook. Sauté the pork over medium heat until the surfaces are lightly browned. Once the pork is partially cooked, it’s time to add the vegetables. Add the daikon radish, burdock root, and potatoes in that order, and sauté them together to enhance their flavors. It’s best to cut the vegetables rustic-style for this soup. Dice the daikon and potatoes into cubes. For the burdock root, thoroughly scrub it clean and use the back of a knife to peel off the skin, then slice it diagonally. Tear the konjac jelly into pieces by hand; this helps it absorb the soup’s flavors better and adds a pleasant texture. Briefly sauté all the ingredients for about 2-3 minutes.
Step 2
Now, let’s prepare the broth and miso. Pour 2 cups (approx. 400ml) of water or dashi broth into the pot and dissolve 2 tablespoons of miso paste completely. Bring the mixture to a boil over high heat, then immediately reduce the heat to low just before it boils over, allowing it to simmer gently. Keep the lid on the pot to allow the flavors to meld deeply. A tip I learned from a chef on ‘Midnight Diner’ is to add the miso in two stages for better flavor infusion into the ingredients. Skim off any excess fat or foam that rises to the surface during simmering. When the daikon and potatoes are tender, add the remaining 2 cups (approx. 400ml) of water or dashi broth. Stir in the remaining 2 tablespoons of miso paste. Finally, add the generously portioned mini enoki mushrooms and the diagonally sliced scallions. Simmer for a little longer, about 5-7 minutes, until everything is heated through, and your delicious Tonjiru is ready!
Step 3
This dish turned out to be surprisingly simple to make and felt like a special treat. I made it yesterday, and this morning, I served my husband a small bowl with rice before he left for work. Seeing him eat it with a satisfied stomach gave me great peace of mind. Start your day with a hearty bowl of warm Tonjiru!
