The Fujiis Homestyle Tonjiru (Pork Miso Soup)
This is Japanese mom's cooking at it's best. There are two "secret" mom tricks that make this tonjiru so good: One is breaking up the tofu by hand so it soaks up the flavors better, and the other is to use both soy sauce and miso paste to flavor the soup (usually soy sauce is not added). Also, onion adds a delicious sweetness to the soup, so make sure you don't leave that out!
Background: Yukari Komoda gave me this recipe for the Maebashi Shokudo Project. Yukari learned how to make this tonjiru from her mother, including the trick to break up the tofu with your hands instead of cutting. Her son always requests tonjiru when he comes back home.
- Daikon Radish (200 g)
- Carrots (1/2)
- Gobo/Burdock root (1/2 root)
- Konnyaku (1/3 piece)
- Taro root (3)
- Pork, thinly sliced (100 g)
- Chikuwa (kind of fish cake) (1/2 stick)
- Onion (1/2)
- Firm tofu (1 block)
- Water (about 3 cups)
- "Hondashi" or Japanese powered soup base (1 Tablespoon)
- Sake (1/2 Tablespoon)
- Miso paste (2 Tablespoons )
- Soy sauce (1/2 Tablespoon)
- Umami seasoning (optional) (a pinch)
Slice and quarter daikon radish and carrots. Cut onion into slices lengthwise. Peel taro root and cut into bite-sized chunks.
Slice burdock into strips diagonally and pre-boil the konnyaku. Cut chikuwa and pork into bite-size pieces.
Sauté the pork, then add vegetables, chikuwa and konnyaku.
Add “hondashi” and water. Bring to a simmer and skim off any foam.
Once the vegetables are soft, mix in sake, miso paste and soy sauce.
Lastly, break tofu into large chunks using hands and add to soup. Simmer on low. Adjust taste and add umami seasoning if desired.
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.