Tonjiru (Japanese Pork Soup) Recipe
Welcome to Chef Bryan Woolley’s kitchen, where you’ll discover the secrets to preparing a scrumptious Japanese Pork Soup, also known as Tonjiru. This flavorful and comforting soup combines succulent pork, a variety of fresh vegetables, and aromatic miso broth. It’s a delightful dish that’s both easy to make and satisfying. Follow along as we guide you through the steps to create this delightful Tonjiru.
Ingredients
1 pork roast, cubed (about 2 pounds)
1 cup burdock root, thinly sliced diagonally
1 cup daikon root, peeled and sliced
1 cup taro root, peeled and sliced
2 carrots, peeled and sliced
2 inches ginger, peeled and sliced
1 large onion, sliced
3 cups sliced baby portabello mushrooms
9-10 cups miso soup
2 pounds cooked shirataki noodles, divided into bowls
1 bunch green onions, chopped
Shichimi Tagarashi seasoning
2 Tbsp Mirin for deglazing
Vegetable oil
Instructions
1
Heat a large pot on the stove and lightly coat the bottom with vegetable oil.
2
Add the cubed pork, burdock root, daikon root, taro root, carrots, ginger, onions, and mushrooms. Sauté them until the fragrance fills the air. Deglaze the pan with a couple of tablespoons of mirin.
3
Divide the cooked and drained shirataki noodles between 4-6 bowls, and set them aside.
4
Pour the miso soup base into the pot and simmer the soup for about 10 minutes to tenderize and cook the pork.
5
Ladle the fragrant soup over the noodles in each bowl.
6
Serve your Tonjiru with a side of rice and your favorite pickled vegetables.
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@chefbryanwoolley#ComfortFood#DeliciousDishes#EasyRecipe#HeartySoup#JapaneseCuisine#JapanesePorkSoup#MisoSoup#TonjiruRecipeChefBryanhomecooking
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