Tonjiru (Pork and Vegetable Miso Soup)

Name: Tonjiru (Pork and Vegetable Miso Soup)
Prep time: 15 min
Cook time: 45 min
Ingredients: 2 (280g) Yukon gold potato; 1 (150g) Daikon; 1 Large onion; 1 (150g) Carrot; 1 (135g) Gobo (burdock root); 1/2 Konnyaku; 1/2 lb (227g) Pork belly slices (Tip: If you freeze the meat for ½ hour or so ahead of time, it is much easier to cut); 6 cups (1500ml) Dashi; 1 tbsp Oil; 2 Green onions/scallions; 8 tbsp ORGANIC MISO WHITE

Tonjiru (sometimes called Butajiru) is a hearty pork and vegetable miso soup. With just 1 min in the Instant Pot, it will be the ultimate, comfy soup for the fall and winter months!

This recipe is created by Nami( Just One Cookbook^®)

Recipe

Prep Time 15

Cook Time 45

Servings 6

Ingredients

2 (280g) Yukon gold potato
1 (150g) Daikon
1 Large onion
1 (150g) Carrot
1 (135g) Gobo (burdock root)
1/2 Konnyaku
1/2 lb (227g) Pork belly slices (Tip: If you freeze the meat for ½ hour or so ahead of time, it is much easier to cut)
6 cups (1500ml) Dashi
1 tbsp Oil
2 Green onions/scallions
8 tbsp ORGANIC MISO WHITE

Instructions

Cut the potatoes and daikon into ¼ inch thick slabs and then cut into sticks. Soak the potatoes in water to remove the starch, for about 15 minutes.
Cut the onion into thin slices. Cut the carrot in half lengthwise, then cut into ¼ inch thick slices.
Scrape the gobo skin with the back of the knife. Cut the gobo in half lengthwise and then thinly slice gobo diagonally. Soak in water for 15 minutes to get rid of bitter taste.
Tip 1: Gobo has delicious earthy taste right below the skin; therefore, you do not use a peeler to peel off the soft skin.
Tip 2: Add a dollop of vinegar to make the gobo white (optional).
Cut the konnyaku into ¼ inch thick slabs, then cut into sticks. Blanch the konnyaku in a boiling water for 3 minutes to remove the smell. Drain konnyaku into a sieve.
Cut the pork belly slices into 1 inch thick pieces.
Tip: If you freeze the meat for ½ hour or so ahead of time, it is much easier to cut.
Press the “Saute” button on your Instant Pot and heat 1 Tbsp cooking oil. When the oil is hot, add the onion and coat with the oil. Then add the meat and stir to combine.
Add all the vegetables and konnyaku and stir to combine.
Add the dashi. Dashi should cover the ingredients. The vegetables will release moisture so don’t worry if you feel the soup is not enough at this stage. If dashi is not covering the ingredients, add more dashi (or water).
Press “Cancel” to stop the “Saute” menu. Close the lid and press the “Manual” or “Pressure Cook”menu. Then set high pressure for 1 minute. Make sure the steam release handle points at “sealing” and not “venting”. The float valve goes up when pressurized.
While the miso soup is being cooked, youcan cut the green onions and set aside.
When it’s finished cooking, the Instant Pot will switch automatically to the “Keep Warm” mode. Let the pressure release naturally for 30 minutes. If the valve hasn’t dropped yet, then quick release the air (be careful and cover your fingers with a mitten or kitchen towel).
Open the lid and check if the hardvegetables are tender. Add 8 tbsp of Organic Miso White. Dissolve the miso in a ladle before releasing to the soup. Make sure to taste the miso soup. If you added too much miso, add dashi (or water) to dilute. If it’s not enough, add more miso ½ tbsp at a time.
Pour the Tonjiru in a big bowl and sprinkle some green onions. Serve immediately.

Product used in this recipe

Organic Miso White
17.6 oz (500 g)

Our Organic Miso White is the traditional Shinshu-style miso made from organic rice and soybeans, with bright beige in color, excellent balance of refreshing aroma and umami. Most versatile among Hikari Miso organic miso series to match with any cooking.

Check out Organic Miso White
17.6 oz (500 g)