Tonjiru Soup(Pork Soup) – Healthy Japanese Home Cooking
vol.11 see all recipes
I’ve put together a series of tasty recipes for healthy Japanese dishes that are simple to make, wherever in the world you might be. I hope you’ll enjoy mastering Japanese home cooking while learning how to use ingredients that are good for health and beauty.
Tonjiru Soup: A Meat Dish That Actually Promotes Good Gut Health
The hearty miso-based pork soup called tonjiru keeps you warm and toasty on cold winter days. Packed with an array of vegetables, this nutritious dish is even ideal for those who are trying to reduce their meat intake in order to lose weight or prevent lifestyle diseases. This is because it contains burdock root (gobo) and konjac.
Both are low in calories. In addition, they are rich in soluble fiber, which helps to cleanse the gut when it has become clogged with protein and fat from eating too much meat.
There are five key points to remember in order to make a rich, tasty, umami-packed tonjiru.
(1) Do not soak the burdock root.
Soaking the burdock root after it has been cut will rob it of its umami and aroma. The burdock root generally available these days has little of the bitter astringency traditionally associated with burdock root, so it should be used as it is.
(2) Sauté the ingredients in sesame oil to enhance the aroma.This will give them a rich flavor.
(3) Use onion as a subtle seasoning to bring out the flavor.This will make the soup sweeter and mellower.
(4) Blend two varieties of miso.This will enhance the depth of flavor.
(5) Add a little bit of garlic.This will add a touch of understated grandeur to the flavor.
Ingredients (1 large pan ⇒ serves 5-6 people)
・Thinly sliced pork (offcuts, etc.) 200g
・Daikon radish 5cm
・Burdock root Half
・Garlic 1 clove
・Sweet miso (white) 3 tablespoons
・Salty miso (red) 2 tablespoons
・Sesame oil 1.5 tablespoons
・Hot water 6 cups
1)Cut up the vegetables. Chop the daikon radish, carrots and konjac into rectangles, thinly slice the onion, whittle the burdock root into shreds, and chop the leek into bite-sized pieces.
2)Pour the sesame oil into a warmed saucepan and sauté the pork.
3)Add the onion, carrots, burdock root, and daikon radish one ingredient at a time and continue to sauté. It’s vital to ensure that all of the ingredients are generously coated with oil.
4)Once everything is coated in the oil, pour in the hot water. Carefully scoop off the scum that forms on the surface.
5)Mix the sweet and salty varieties of miso together, then transfer half to a bowl and dissolve it in about 100ml of the stock from the soup before adding it to the pan.
6)Put a lid on the saucepan and simmer on a moderately low heat for 10 minutes.
7)Dissolve the remainder of the miso in some more of the stock from the soup and add it to the saucepan along with the leek and the minced garlic. Simmer for 1–2 minutes.
8)Ladle a generous amount into each bowl and it’s ready to eat. Sprinkling shichimi chili pepper over it will bring out the aroma, making it even tastier.
By SUGI AKATSUKI see all recipes
Graduate of the University of Tokyo. Researches culinary culture and foods that promote longevity and beauty. Studied basic medical science and life science at university. After studying organic food and Kushi macrobiotics, she began to conduct culinary research independently. Her motto is “simple ways to stay beautiful.” Her specialty is healthy dishes ideal for the busy woman of today. She also teaches yoga and has a popular blog（http://saqai.com/）.
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