Japan

Tonjiru

Name: Tonjiru
Total time: 40 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 tsp sesame oil; 150 g thinly sliced pork belly; Radish (daikon radish, mooli), daikon or mooli, half moons; 1 half moons carrot; Colocasia (taro root, eddoes), taro (arbi), cubed, or potato; Button mushroom, shiitake or button, sliced; a 10 cm piece kombu; 5 cups water; Firm tofu, firm, cubed; 4 tbsp miso paste; Ginger, grated; Spring onion (green onion, scallion), sliced

Hearty pork and vegetable miso soup. Miso soup that went to the gym and came back cosy.

40 minTime

14 gProtein each

mildSpice

Winter miso2 chapters · 1 min read

Make it your way

Grandma's wayPork belly, root vegetables and tofu in kombu and miso broth.

The original

376kcalsame

14 gproteinsame

6 gfibresame

40minutessame

Tonjiru.

Per serving, worked out from the ingredient table.

Ingredients

Sesame oil2 tsp

Pork belly150 g, thinly sliced

Radish (daikon radish, mooli)daikon or mooli, half moons

Carrot1, half moons

Colocasia (taro root, eddoes)taro (arbi), cubed, or potato

Button mushroomshiitake or button, sliced

Kombua 10 cm piece

Water5 cups

Firm tofufirm, cubed

Miso paste4 tbsp

Gingergrated

Spring onion (green onion, scallion)sliced

Method

4 steps

1Soak kombu in the water for 20 minutes, then heat until just before boiling and remove.
2Stir fry pork in sesame oil 2 minutes, add radish, carrot, taro and mushroom and fry 2 more.
3Add the kombu stock and simmer 15 minutes, skimming. Add tofu.
4Turn off the heat and dissolve the miso in a ladle of broth before stirring in. Add ginger and spring onion.

Serve it like this

Serve in lacquer or deep bowls with spring onion and a pinch of shichimi chilli. Steamed rice and pickles on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Tonjiru

Make it your way

Ingredients

Method

Make it a meal