Japanese Tonjiru Pork Soup

• 1 tablespoon vegetable oil
• 8 ounces thinly sliced pork belly
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2 medium carrots, sliced
• 2 cups cubed daikon radish
• 4 cups chicken or vegetable broth
• 1 cup diced tofu (optional)
• 1/4 cup miso paste
• 2 green onions, thinly sliced
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 4 cups roughly chopped kale or spinach

Steps

1. 1 Heat oil in a large pot over medium heat. Add pork belly and cook until lightly browned.
2. 2 Add onion, garlic, and ginger; sauté until fragrant and softened.
3. 3 Stir in carrots and daikon radish, cooking for another 3 minutes.
4. 4 Pour in broth and bring to a gentle boil. Reduce heat and simmer for 20 minutes.
5. 5 If using, add tofu and simmer for another 5 minutes.
6. 6 In a small bowl, whisk miso paste with a ladleful of broth until smooth. Stir back into the soup.
7. 7 Add soy sauce and sugar, adjusting to taste.
8. 8 Gently fold in kale or spinach until just wilted.
9. 9 Serve hot, garnished with green onions.

Nutrition

Tips

• For a richer flavor, use kombu dashi instead of broth.
• Feel free to swap kale with spinach or other hearty greens.
• This soup tastes even better the next day as the flavors meld together.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over medium heat.

Serving Suggestions

• Serve with steamed rice and a sprinkle of toasted sesame seeds.
• A side of pickled ginger or wasabi adds a nice contrast.

FAQ