Tonjiru Soup – Hearty Japanese Miso Soup with Pork Belly and Root Vegetables

© Luiz HARA

A recipe modified by Luiz Hara here on the  link above.

  • 300 gm (11oz) thinly sliced pork belly (same used for sukiyaki or Korean hot pots) *
  • 1 large carrot cut into bite size pieces (can be substituted with pumpkin or sweet potato)
  • 8 cm (~3 in) piece of daikon (Japanese white radish) cut into bite size pieces
  • 1.2 litre (1 1/3 quart) of dashi stock
  • 2-3 tbsp brown miso paste
  • 2 tbsp finely sliced spring onions
  • 100 gm (3 ½ oz) of fermented Sake Lees (Sake Kasu) – sold frozen in Japanese food shops
  1. Cut the pork belly into 1 cm (½ in) wide slices.
  2. Prepare the dashi – if using hon-dashi stock granules, dissolve 2-5 tsps in the 1.2 litres of boiling water in a medium pan (big enough to accommodate all other ingredients!).
  3. Add the daikon pieces (Japanese white radish) to the dashi stock and cook for about 15 minutes in a medium-low heat. Add the carrot and pork belly slices to the pan, and cook for a further 10 minutes. Remove the scum (if any) from the surface from time to time.
  4. Melt the frozen fermented sake (sake kasu), and brown miso into the pan and mix well until dissolved. Check for seasoning.
  5. Pour into individual Japanese soup bowls and sprinkle chopped spring onions on top before serving.