Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, our family recipe for warming tonjiru pork soup. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Tonjiru is a savory pork and vegetable miso soup with an excellent source of B vitamins, fiber, and minerals and it's nourishing and oh-soul-fulfilling! It's really easy to make this hearty miso soup. Watch the video below first before following my step by step recipe below.
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To get started with this recipe, we must first prepare a few components. You can cook our family recipe for warming tonjiru pork soup using 12 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Our Family Recipe For Warming Tonjiru Pork Soup:
- Get 100 grams Thinly sliced pork
- Make ready 1/2 Konnyaku
- Make ready 1/2 Carrot
- Prepare 1/3 Burdock root
- Take 3 leaves Chinese cabbage
- Make ready 1/2 bag Bean sprouts
- Make ready 3 Satoimo (taro root)
- Prepare 80 to 100 grams ○ Miso
- Prepare 1 tbsp ○ Sake
- Prepare 2 pieces ◆ Ginger
- Make ready 1 ◆ The green or white part of a Japanese leek (or green onion)
- Take 700 ml Dashi stock (made from bonito flakes etc.)
All you need to do is to sauté pork then vegetables, cook in dashi stock (preferred) or water and add. See great recipes for Pork miso soup(Tonjiru) too! Tonjiru or Butajiru literally means pig/pork soup, a Japanese miso-flavored soup containing pork and vegetablesIt's very common for Japanese to eat pork miso soup (tonjiru) at cold day. Our Family Recipe For Warming Tonjiru Pork Soup.
Instructions to make Our Family Recipe For Warming Tonjiru Pork Soup:
- Wash the vegetables. Cut the pork into bite sized pieces.
- Pull apart the konnyaku into small pieces with your hands. Put into a pot with water and being to a boil. Cook for 2 minutes and drain well. Finely shave the carrot and burdock root (as if you were sharpening a pencil). Divide the cabbage leaves into the core and leaf parts, and cut up into 2cm pieces.
- Cup up the green or white part of a leek (or green onion) into thin rounds. Grate the ginger.
- Put the dashi stock, burdock root, carrot and konnyaku into a pot and turn on the heat. Simmer until tender with a lid on.
- Wash the satoimo well, put on a heatproof dish and sprinkle in 2 tablespoons of water. Cover loosely with plastic wrap and microwave for 2 minutes at 500w.
- Cool the satoimo in cold water with the skins on. Peel them, pulling off the skins with a knife. Cut up the large ones into about 3 pieces.
- When the carrot and burdock root are tender, add the core part of the cabbage and continue simmering.
- After about 5 minutes add the pork while separating it. Also add the satoimo. Simmer until the pork is cooked.
- This is homemade miso.
- Turn off the heat and dissolve in the miso. Add the sake.
- Add the leaf parts of the cabbage and the bean sprouts. Turn the heat back on.
- When the vegetables have wilted, it's done. Ladle into serving bowls and add the ginger and leek or green onion on top. Enjoy while piping hot!
Make a hearty and delicious tonjiru soup with our authentic and easy-to-follow Japanese recipe and video and get Tonjiru is like an upgraded, meatier version of classic miso soup. It literally means "pork soup" and it's a It is especially good in the wintertime to warm up the body and give energy. For our Tonjiru, the low-sodium content means you can add significantly more miso to the soup, giving it a marvelously rich texture and full-bodied taste that's almost like a New England-style clam chowder. Since spring seems to be taking it's sweet time to arrive this year, this Tonjiru is exactly the kind of. Tonjiru has a distinct pork flavor and strong taste from Gobo.
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