Recipe by: Yuka Fukata

Source: Yuka Fukata

Serves: 4

Tonjiru (or Butajiru) literally means pork soup, a Japanese miso flavored soup containing pork and vegetables. Tonjiru is more substantial than a normal miso soup, and you can add whatever ingredients you have.

Japanese Tonjiru


japanese tonjiru 2

  • 10 cm Daikon (Japanese radish), peeled and cut into thin quarter-rounds
  • 1 carrot, peeled and cut into thin quarter-rounds
  • 15 cm Gobo (burdock root), thinly shaved
  • 1 pack Enoki mushrooms
  • 1/3 pack Konjak (glutinous yam), cut into thin rectangles and boiled in water for 2-3 min
  • ½ package silken tofu
  • 1/6 white cabbage
  • 1 spring onion
  • 200 g sliced pork belly
  • 700 ml dashi broth (made with 1 bag ready to use dashi)
  • 3-4 Tbls white miso


Japanese Tonjiru 3

  • Soak Gobo in water for about 5 minutes.
  • Heat sesame oil in a deep pot and saute the pork on medium heat.
  • Add all the vegetables and stir for a further 2 min.
  • Add the konjak and the tofu and pour in the dashi broth
  • Simmer for about 15 min until vegetables are soften, skimming off any foam/impurities that rise to the surface
  • Season with miso and cook for about a minute (don’t boil the soup once you add miso, you will “kill” all the benefits of it!)

Download PDF here: Yuka Fukata Japanese Tonjiru (Pork miso soup)