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Tonjiru (とん汁) – Pork and Root Vegetable Miso Soup, Vegetarian‑Adaptable

A deeply comforting Japanese miso soup enriched with thinly sliced pork and a mix of earthy root vegetables. Long‑simmered daikon, taro, burdock root, and carrot absorb the savory dashi, while konnyaku and aburaage add texture and richness. The result is a warming, full‑bodied soup that’s far more substantial than standard miso soup—perfect on cold days or as a satisfying one‑bowl meal.

50 minJapaneseEasy
soupJapaneseporkvegetables
Tonjiru (とん汁) – Pork and Root Vegetable Miso Soup, Vegetarian‑Adaptable

Cook's notes

Cut sizes matter. Keep vegetables thin and uniform so they cook evenly and absorb flavor. Satoimo adds creaminess. Its natural starch gently thickens the broth and gives the soup a silky finish. Gobo/Burdock root brings depth. It adds an earthy aroma—soaking removes bitterness while keeping its signature flavor. Konnyaku needs a quick boil. This step removes its natural odor and improves texture. Add miso at the end. Boiling miso dulls its aroma; dissolve it off the heat for the best flavor. Broth flexibility: Traditional tonjiru uses dashi, but you can use a blend of dashi and pork broth for extra richness. Make it lighter or vegetarian: Use less pork or swap in aburaage for a gentler, more vegetable‑forward version.

Ingredients

  • 100 g Pork (thinly sliced)
  • 100 g Satoimo (taro)
  • 80 g Daikon (Japanese radish)
  • Gobo (burdock root)
  • Carrot
  • 1 pack Konnyaku
  • 1 piece Aburaage (fried tofu)
  • 1 tbsp (15ml) Salad oil
  • 4 cup Dashi stock
  • 3 tbsp (44ml) Miso
  • Green onion (chopped)(optional)(for garnish)

Instructions

  1. Preparation

    1

    Peel and cut the satoimo into halves lengthwise, then into 8mm slices. Soak in water to remove bitterness.

  2. 2

    Peel and cut the daikon into quarter rounds, 5mm thick.

  3. 3

    Peel and cut the gobo into large pieces, then thinly slice diagonally. Soak in water.

  4. 4

    Peel and cut the carrot into thin slices, 4mm thick.

  5. 5

    Boil the konnyaku, then cut into thin slices.

  6. 6

    Cut the pork into 2cm pieces.

  7. Cooking

    7

    Heat salad oil in a pot, add pork, and stir-fry until fragrant.

  8. 8

    Add all prepared ingredients except aburaage, pour in dashi stock, and bring to a boil.

  9. 9

    Once boiling, reduce heat and skim off any scum. Simmer for 15 minutes until vegetables are tender.

  10. Finishing

    10

    Add miso, dissolve, and serve with chopped green onion on top to brighten the soup and balance the richness.

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Tonjiru (とん汁) – Pork and Root Vegetable Miso Soup, Vegetarian‑Adaptable — Minsuri | Minsuri