Tonjiru (Pork and Vegetable Miso Soup)

A hearty miso soup of pork belly, mooli, carrots, potatoes and shiitake mushrooms.

TIME BREAKDOWN
Prep: 20 min
Cook: 30 min
Total: 50 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Very Easy

Ingredients

  • 1 tbsp sunflower oil
  • 200g thinly sliced pork belly, cut into 3cm pieces
  • 1 carrot, cut into thin half-moons
  • 150g mooli (daikon), peeled and cut into thin half-moons
  • 1 potato, about 200g, peeled and cut into 2cm chunks
  • 100g shiitake mushrooms, sliced
  • 1 litre water
  • 2 tsp dashi granules
  • 4 tbsp miso paste
  • 3 spring onions, finely sliced
  • 1 tsp toasted sesame oil

Method

  1. Heat the oil in a large pan over a medium-high heat and cook the pork for 3 to 4 minutes until lightly golden.

  2. Add the carrot, mooli, potato and shiitake and stir for 2 minutes. Pour in the water and dashi granules, bring to the boil, skim off any scum and simmer for 15 to 20 minutes until the vegetables are tender.

  3. Whisk the miso paste with a ladleful of the hot soup in a small bowl until smooth, then stir into the pan. Do not let the soup boil again.

  4. Ladle into bowls, scatter over the spring onions and drizzle with the sesame oil.