🇯🇵 Japan
Tonjiru (Japanese Pork Miso Soup), made with supermarket ingredients
The authentic flavor in three easy steps with what any supermarket sells, in metric, for students and anyone cooking far from home (serves 2).
20 min2 to wash
3 lazy steps
- 1
Heat sesame oil in a pot over medium heat and sauté the sliced pork and vegetables for 3 minutes until fragrant.
- 2
Add dashi stock, bring to a simmer, and cook for about 10 minutes until all vegetables are tender.
- 3
Turn off the heat, dissolve miso paste into the soup using a ladle, and serve immediately without boiling.
🇯🇵 How it's eaten in Japan
In Japan, it is commonly served topped with sliced green onions or a sprinkle of shichimi togarashi (seven-spice blend).
Ingredients (serves 2)
- Pork belly (thinly sliced) -110 g
Swap: Bacon (uncured) - 110 g（Easier to find・Adds savory richness）
- Daikon radish -90 g
Swap: Turnip - 1 small（Everyday staple・Similar texture）
- Carrot -1/2 medium
- Gobo (burdock root) -60 g
Swap: Parsnip - 1 small（No specialty search・Earthy sweet flavor）
- Dashi stock -600 ml
Swap: Chicken broth - 600 ml（Everyday staple・Rich umami base）
- Miso paste -2.5 tbsp
- Sesame oil -1 tsp
Authentic ingredients in Japan
- Pork belly (thinly sliced) -110 g
- Daikon radish -90 g
- Carrot -1/2 medium
- Gobo (burdock root) -60 g
- Satoimo (taro root) -60 g
- Konjac -60 g
- Green onion -1 stalk
- Dashi stock -600 ml
- Miso paste -2.5 tbsp
- Sesame oil -1 tsp
Optional authentic touch
Traditional recipes tear konjac by hand and scrub gobo with the back of a knife to maximize flavor absorption.
Wherever you live: Japan, Europe or anywhere else
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