Tonjiru (豚汁)

Tonjiru is Japan's most deeply satisfying miso soup — enriched with sliced pork belly and an abundance of root vegetables slow-cooked until their sweetness melds into a rich, warming broth. Every Japanese household has its own version, and it is considered the ultimate cold-weather one-pot meal.

Serves: 4

Ingredients

• 200g (7 oz) pork belly or shoulder, thinly sliced
• 200g (7 oz) daikon, peeled, cut into half-moons
• 1 medium carrot, cut into half-moons
• 1 medium burdock root (gobo), scrubbed, shaved into thin diagonals, soaked in cold water
• 150g (5 oz) taro root (satoimo) or potato, peeled, cut into bite-sized pieces
• 1 block konnyaku (konjac), torn into bite-sized pieces by hand
• 1 litre (4 cups) dashi stock
• 4 tbsp (70g) red or mixed miso paste
• 1 tbsp (15ml) soy sauce
• 1 tsp sesame oil
• 2 spring onions (scallions), finely sliced
• Shichimi togarashi, to serve

Instructions

1. Heat a large pot over medium-high heat without oil. Add pork slices and stir-fry 3-4 minutes until lightly browned. Remove excess fat if necessary.
2. Add daikon, carrot, drained burdock, taro, and konnyaku. Stir-fry with the pork for 3 minutes.
3. Pour in dashi stock. Bring to a boil, then reduce to a steady simmer. Skim any foam from the surface.
4. Simmer partially covered for 20-25 minutes until all vegetables are tender.
5. Reduce heat to low. Dissolve miso paste into the broth by placing it in a ladle and stirring with a chopstick directly in the ladle before releasing — this prevents lumps. Do not boil after adding miso.
6. Add soy sauce. Taste and adjust. Finish with a drizzle of sesame oil.
7. Ladle into bowls and top with sliced spring onions. Serve with shichimi togarashi on the side.

Cook's Notes: Tearing konnyaku by hand rather than cutting creates a rougher surface that absorbs broth better. Burdock root adds a distinctive earthy sweetness — worth seeking out at Asian grocers. Tonjiru reheats beautifully but never boil again after miso has been added.