Cherry & Dennis Recipes
Japanese Pork and Vegetable Miso Soup
日式豬肉雜菜味噌湯
Recipe overview
Japanese tonjiru simmers pork shoulder, daikon, carrot, potato, onion and cabbage in dashi before adding miso for a soft, warming family soup.
01
Ingredients
Main ingredients
- 350 g pork shoulder
- 300 g white radish
- 180 g carrot
- 300 g medium potatoes
- 200 g onion
- 200 g Cabbage
Stock base
- 1000 ml Japanese dashi stock
Seasoning
- 4 tbsp miso
- 1 tbsp cooking oil
Garnish
- 2 piece spring onion
02
Tools
- knife
- cutting board
- stockpot
- wooden spoon
- ladle
- bowl
- measuring cup
- measuring spoons
- timer
03
Steps
Step 1
Cut root vegetables
Cut daikon, carrot and potato into even bite-size pieces.
Step 2
Cut onion and cabbage
Slice onion and cut cabbage into bite-size pieces.
Step 3
Slice pork
Thinly slice pork on a dedicated board.
Step 4
Brown pork
Stir-fry pork in 1 tbsp oil for 5 minutes until surfaces lose pink.
Step 5
Soften onion
Add onion and cook 3 minutes until translucent.
Step 6
Add roots and stock
Add root vegetables and 1000 ml dashi.
Step 7
Boil and skim
Bring to a boil for 5 minutes and skim foam.
Step 8
Simmer roots
Simmer 15 minutes until roots are nearly tender.
Step 9
Add cabbage
Add cabbage and cook 5 minutes; pork must reach 71°C.
Step 10
Dissolve miso
Turn off heat; dissolve 4 tbsp miso in one ladle hot broth.
Step 11
Return miso
Stir back over low heat for 2 minutes without boiling.
Step 12
Serve
Divide into bowls and add all spring onion.
Common mistakes
- Boiling miso dulls its aroma.
- Uneven root pieces cook at different rates.
Tips
Skimming gives a cleaner broth.
Dissolving miso separately prevents lumps.
