I made some tonjiru for some friends that just had a baby, and I remembered to snap some photos right after I cut up the vegetables .
Tonjiru is essentially miso soup to the max. Traditional miso soup is thin. Whereas tonjiru is amped up with fatty pork and tons of vegetables. This will make about a gallon of soup, so plenty to go around to family and friends.
Tools:
Stove
6 qt pot
Ladle
Sticks
ingredients:
1/2 lb thinly sliced pork. I like belly, but today they had some shoulder so I gave that a whirl.
1 block firm tofu
1 pack abura-age. This is likely the only thing you won’t find at a western grocer these days. Skip if you can’t find it.
1 clove garlic
1 gobo root
1 small daikon
2 medium carrots
1 small onion
4 small taro root
Handful dried shiitake, or fresh if you want
1/2 cup miso
2 teaspoons hondashi
1-2 teaspoon salt
2 qts water
First things first you’ll need a different knife for each type of vegetable you cut.
here are your mis.
chop up that pork and sauté, I like to add garlic, my mom says not to.
add your 2 qts water, bring to boil, rehydrate mushies. This step is kinda messy and greasy, but i like the flavor that dried shiitake gives, and they’re impossible to cut dried.
And all your veg in and those chopped mushies, let that come to boil.
Dissolve your miso like so, 1/2 cup is good for this amount of water
add magic powder. 2 teaspoons hondashi, and your salt.
last add your tofu, firmest you can get. I like to open this pack and set it on some paper towels before cutting so excess water leeches out. Let all that simmer for about 15 min or until your vegetables are cooked
I like to garnish mine with scallions. Itadakimasu!
Tonjiru is essentially miso soup to the max. Traditional miso soup is thin. Whereas tonjiru is amped up with fatty pork and tons of vegetables. This will make about a gallon of soup, so plenty to go around to family and friends.
Tools:
Stove
6 qt pot
Ladle
Sticks
ingredients:
1/2 lb thinly sliced pork. I like belly, but today they had some shoulder so I gave that a whirl.
1 block firm tofu
1 pack abura-age. This is likely the only thing you won’t find at a western grocer these days. Skip if you can’t find it.
1 clove garlic
1 gobo root
1 small daikon
2 medium carrots
1 small onion
4 small taro root
Handful dried shiitake, or fresh if you want
1/2 cup miso
2 teaspoons hondashi
1-2 teaspoon salt
2 qts water
First things first you’ll need a different knife for each type of vegetable you cut.
here are your mis.
chop up that pork and sauté, I like to add garlic, my mom says not to.
add your 2 qts water, bring to boil, rehydrate mushies. This step is kinda messy and greasy, but i like the flavor that dried shiitake gives, and they’re impossible to cut dried.
And all your veg in and those chopped mushies, let that come to boil.
Dissolve your miso like so, 1/2 cup is good for this amount of water
add magic powder. 2 teaspoons hondashi, and your salt.
last add your tofu, firmest you can get. I like to open this pack and set it on some paper towels before cutting so excess water leeches out. Let all that simmer for about 15 min or until your vegetables are cooked
I like to garnish mine with scallions. Itadakimasu!
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