Tonjiru – Pork Miso Soup

To all my faithful readers, I’m sorry I missed this past week.  I try my best, but sometimes I just can’t get something posted in time. The good news is, I don’t plan to skip posts for the holiday since I missed two already. Alright, back to the food…

Tonjiru is a Japanese classic comfort food. It’s that meal people make when camping or on cold winter nights to warm up while they sit under the kotatsu. It also happens to be a favorite food of mine and is super easy to make.

The Tonjiru recipe I started with comes from Cooking with Dog, one of my favorite YouTube cooking channels. Here is a link to the video, you should definitely watch it: Cooking with Dog – Tonjiru. I like to add easier to find veggies than cooking with dog, so my ingredient list differs. However, the cooking method is essentially unchanged.

Ingredients:

2 1/2 cups dashi stock (I use instant dashi)

2 tbsp sake

2 tbsp shiro miso (white miso)

Sliced pork, cut into bite sized pieces

3 small white potatoes

1 cup daikon radish

1/2 cup carrot

1 package enoki mushroom

1 package tofu

6 pieces raw Japanese mochi (these should look like a Mr. Clean magic erasers; if they don’t, you have the wrong kind of mochi)

Cabbage

1 tbsp Sesame oil

Green onion, for garnish (optional)

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Preheat the oven to 350 degrees. Place the mochi on a baking sheet. When the oven reaches temperature, bake the mochi for 5-10 minutes until they puff up and double in size. Remove from oven and set aside.

I don't have an image for the mochi because this was the same night we had Tteokbokki, which is Korean style mochi. Instead, I snagged this one from wikipedia.

I don’t have an image for the mochi because this was the same night we had Tteokbokki, which is Korean style mochi. Instead, I snagged this one from wikipedia.

Heat the sesame oil in a pot on medium high heat. When it becomes aromatic, add the pork. Brown the pork, stirring occasionally, for about 5 minutes.

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Add the daikon, carrot, and potato. Stir fry for another 2-3 minutes, then add the dashi and sake.

Simmer the soup for 10 minutes on medium low heat, covered.

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When the potatoes, carrots, and daikon are fully cooked (soft enough to be poked with a fork) add the tofu, mochi and enoki. Simmer for another 3-5 minutes until the mochi are soft.

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Add the cabbage, then turn off the burner. Now you will add your miso paste. Put the miso into a ladle. Dip the ladle shallowly into the soup until the miso is just covered with water. Using a whisk, whisk the miso into the dashi stock little by little, starting from the outside. Once all the miso has dissolved, stir the soup and serve.

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That’s it! Easy and delicious!

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