Looking for a warm winter pick-me-up? Try a hearty bowl of this pork-miso soup!
Ton (pork) jiru (soup) is a soup with pork in it. See, washoku (Japanese cuisine) can be that simple!
What’s complicated is pinning down its origins. Some say tonjiru was based on a wild boar hot pot dish, others, that it was the Japanese Navy’s adaptation of curry, using miso paste instead of curry powder. Another theory is that the recipe developed out of the practice of removing pork’s gaminess with negi, ginger and miso paste (our version doesn’t use ginger, but feel free to experiment). And then you have regional differences in terms of ingredients, and even what to call this dish (the word for pork can also be read as buta, and in some areas this soup is referred to as butajiru). And then there’s my argument, that although its namesake is pork, I think the real star ingredients of this dish are its yummy and nutritious root veggies!
Well, all we know for sure is, tonjiru is a healthy, hearty and oishii (delicious) Japanese recipe, so give it a try!
Add the konnyaku, pour in (A) and simmer for 5 minutes over medium. Add the potatoes and continue to simmer until cooked, about 15 minutes. Add tofu and bring to a boil, then turn off the heat.