Pork Miso Soup (Tonjiru)
This comforting Pork Miso Soup is made by stewing onions for an hour and a half with pork and tofu and finishing of with Miso paste. Packed with flavour and comfort, it's the perfect winter warmer.
Ingredients
- 4 Large Onions
- 1.4 liters Dashi stock (if using stock powder, follow package instructions for water to powder ratio)
- 300 grams Thinly sliced Pork Belly (see notes on other cuts)
- 400 grams Medium Firm Tofu
- 3-4 tbsp White Miso Paste (add more or less depending on your preference)
Instructions
- Cut the onions in half and then slice into thin strips vertically.
- Add 1.4 litres of cold dashi stock into a pot. Add in the sliced onions and a good sprinkle of salt and cover with a lid.
- Bring to a simmer and continue to cook on a low simmer for an hour whilst occasionally mixing.
- Add in the pork and cover with a lid for another 15 minutes.
- Cube the Tofu and add into the pot. Gently mix and simmer for another 15 minutes.
- Mix together 3 or 4 (depending how much miso flavour you want, see detailed step by step for more info) tbsp of miso paste with 6-7 tbsp of hot broth from pot to create a pourable mixture.
- Switch off the heat and pour in the miso mixture.
- Serve hot with a bowl of rice.
Notes
In this recipe I use thinly sliced pork belly which is very common in Japanese supermarkets. As an alternative I would use regular pork belly and freeze it for about 45mins then slice it as thinly as possible and add it into the pan 30 minutes after the onions have been added.
If you wanted to make Dashi from scratch here is a recipe for homemade Dashi by Just One Cookbook, a trusted Japanese home cooking blog. Make 1.4 litres of Dashi using this recipe and use it instead of the water.