Japanese tonjiru with pork and miso

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A hearty Japanese miso soup with pork, root vegetables and a savory dashi broth.

Serves: 4 people

Preparation time: 25 min

Ingredients

• pork belly, thinly sliced – 10 oz
• sesame oil – 1 tsp
• onion, sliced – 1
• carrots, half-moons – 2
• daikon radish, diced – 10 oz
• potato, diced – 1 large
• shiitake mushrooms, sliced – 4
• dashi stock – 6 cups
• white miso – 3 tbsp
• soy sauce – 1 tbsp
• fresh ginger, grated – 1 tsp
• spring onions, sliced – 2
• salt – to taste
• white pepper – to taste

Method

1. Heat the sesame oil in a soup pot and cook the pork belly for 2 to 3 minutes until it loses its raw color.
2. Add the onion, carrots, daikon, potato and shiitake and sauté briefly so the vegetables are coated with the fat.
3. Pour in the dashi, add the ginger and soy sauce, and simmer gently for 20 minutes until the roots are tender.
4. Ladle some hot broth into a bowl, whisk in the miso until smooth, and stir it back into the soup without boiling.
5. Season with salt and white pepper, scatter over the spring onions, and serve hot.