{"id":67360,"date":"2023-04-05T15:04:43","date_gmt":"2023-04-05T13:04:43","guid":{"rendered":"https:\/\/1mal1japan.de\/rezepte\/make-your-own-tonjiru-quick-miso-soup-with-pork-root-vegetables-hearty-warming\/"},"modified":"2026-06-12T14:07:20","modified_gmt":"2026-06-12T12:07:20","slug":"make-your-own-tonjiru-quick-miso-soup-with-pork-root-vegetables-hearty-warming","status":"publish","type":"rezept","link":"https:\/\/1mal1japan.de\/en\/rezepte\/make-your-own-tonjiru-quick-miso-soup-with-pork-root-vegetables-hearty-warming\/","title":{"rendered":"Make your own tonjiru: quick Miso soup with pork & root vegetables \u2013 hearty & warming"},"content":{"rendered":"\n
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Go to recipe \u2193<\/a><\/div>\n<\/div>\n\n
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When the days get cooler and I need something to warm me from the inside, I love to make myself a bowl of tonjiru. This Japanese Miso soup is more than just a simple broth: It\u2019s packed with robust flavours, featuring tender pork, crisp vegetables and a hearty base of Miso paste. It\u2019s precisely this combination that makes it so special: hearty, warming and yet surprisingly light.<\/p>\n\n

The best part is: Tonjiru is ready to serve in just 30 minutes. For me, that makes it true comfort food, perfect for the cold season. Perhaps you\u2019ve only ever known Miso soup as a small starter at a Japanese restaurant, but tonjiru is its heartier sister, which fills you up and lets you experience a little piece of Japan with every spoonful.<\/p>\n\n\n\n

\"Tonjiru<\/figure>\n\n

Tonjiru is a delicious, hearty soup from Japan that has traditionally been served for centuries as part of Setsubun<\/em>, an important Japanese festival. During the festival, the soup is eaten to bring good luck and prosperity and to ward off evil spirits.<\/p>\n\n

The name Ton-jiru is derived from ton<\/em> for pork and jiru<\/em> for soup. However, the soup also contains plenty of vegetables such as carrots, daikon radish and Shiitake mushrooms, which give it a savoury and rich flavour.<\/p>\n\n

The ingredients for tonjiru can vary depending on the region or personal taste \u2013 for example, you can add other root vegetables or even Wakame seaweed to the soup.<\/p>\n\n

Tonjiru is not only delicious but also very nutritious. It contains plenty of protein and essential vitamins and minerals from the vegetables.<\/p>\n\n

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Tonjiru is a great soup for cold days or when you simply fancy something warming and hearty. It is often served with rice and can also be eaten as a hearty stew.<\/em><\/p>\n<\/div>\n<\/div>\n<\/div><\/section>\n\n

Another special feature of tonjiru is that it is very easy to prepare. With just a few ingredients and a little time, you can quickly make this delicious soup at home.<\/p>\n\n

\"Tonjiru<\/figure>\n\n

It is quite likely that tonjiru has its origins in simple Japanese peasant cuisine, as it is a truly filling soup that can be prepared with seasonal vegetables and any type of pork.<\/p>\n\n

The soup has a rich Umami flavour due to the savoury Miso paste used and the fatty pork belly.<\/p>\n\n

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It is very, very popular as part of everyday Japanese meals. Alongside Miso soup, it is one of the most common soups served in Japan and is often offered as part of set meals or combination dishes in restaurants and izakayas.<\/p>\n\n

All in all, tonjiru is a delicious, nutritious and simple soup that is becoming increasingly popular both in Japan and around the world. Whether as part of an elaborate multi-course meal or as a hearty meal on cold days \u2013 tonjiru is a soup you should definitely try!<\/p>\n\n

I wish you every success and hope you enjoy cooking \u2013 if you have any questions or suggestions, please feel free to use the comments section below the recipe \ud83d\ude0a. Let\u2019s get started:<\/strong><\/p>\n\n\n\n

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\"Tonjiru<\/figure>\n<\/div>\n\n\n\n
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Tonjiru<\/h2>\n\n\n\n

serves 4 | 30 minutes | 366 kcal<\/strong><\/p>\n\n\n\n\ud83d\udda8\ufe0f Print PDF<\/a>\n \n\ud83d\udccc Save pin<\/a>\n\n\n\n

Discover the hearty flavour of Tonjiru, a Japanese pork soup. Enhanced with crisp vegetables and spicy Miso paste, it\u2019s the perfect comfort food for cold days. And best of all: it\u2019s ready to serve in just 30 minutes! Let my Tonjiru recipe enchant you and enjoy your very own moment of pure bliss!<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Ingredients (serves 4)<\/h3>\n\n\n\n

1 l <\/strong>brodo Dashi (im Shop ansehen)<\/u><\/a>* (to the recipe)<\/a><\/strong>100 g<\/strong> pork belly (other cuts of meat are also possible) <\/em>1 <\/strong>konnyaku (konjac)<\/em>2 slices<\/strong> of aburaage (deep-fried Tofu)<\/em>1<\/strong> onion3<\/strong> carrots1\/2<\/strong> daikon radish3 <\/strong>Satoimo taro (alternatively potatoes)<\/em>3<\/strong> Shiitake mushrooms (im Shop ansehen)<\/u><\/a>*1 bunch <\/strong>chopped garlic (alternatively spring onions)<\/em><\/p>\n\n\n\n

1 tbsp<\/strong><\/strong> sesame oil (im Shop ansehen)<\/u><\/a>*4 tbsp<\/strong> miso paste (im Shop ansehen)<\/u><\/a>* a little<\/strong><\/strong> <\/strong>Shichimi Togarashi (im Shop ansehen)<\/u><\/a>*<\/p>\n\n\n\n

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* Add ingredients to basket \ud83e\ude84<\/a><\/div>\n<\/div>\n\n\n\n

Useful tools:<\/strong>Japanese Santoku knife (im Shop ansehen)<\/u><\/a>Fine-mesh sieve (im Shop ansehen)<\/u><\/a>Authentic soup bowl (im Shop ansehen)<\/u><\/a><\/p>\n\n\n\n

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Preparation (30 minutes)<\/h3>\n\n\n\n
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\"Tonjiru<\/figure>\n<\/div>\n\n\n\n
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Step 1<\/strong><\/p>\n\n\n\n

Ingredients <\/strong>for tonjiru. The Dashi broth made with Kombu and Shiitake should now be ready (click here for the recipe<\/a>).<\/p>\n<\/div>\n<\/div>\n\n\n\n

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\"Tonjiru<\/figure>\n<\/div>\n\n\n\n
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Step 2<\/strong><\/p>\n\n\n\n

Bring 500 ml of water to the boil in a saucepan. Roughly cut the konnyaku <\/strong>into bite-sized pieces using a small bowl or a drinking glass. Then cook these pieces in the boiling water for 1 minute (this reduces the strong smell and prevents it from getting into the soup later)<\/em>.Then drain through a sieve and leave to drain in it \u2013 please pour the water away.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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\"Tonjiru<\/figure>\n<\/div>\n\n\n\n
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Step 3<\/strong><\/p>\n\n\n\n

Next, we\u2019ll prepare the vegetables. To do this, wash the carrots <\/strong>and slice them diagonally into slices about 1 cm wide. Peel the daikon radish <\/strong>and the taro <\/strong>, then cut both into 1 cm wide half-moons.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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\"Tonjiru<\/figure>\n<\/div>\n\n\n\n
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Step 4<\/strong><\/p>\n\n\n\n

Next, peel the onion <\/strong>, then halve it and cut each half into wedges. Remove the stems and roots from the Shiitake mushrooms <\/strong>and brush off any dirt. Cut the mushrooms <\/strong>into quarters with a knife.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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\"Tonjiru<\/figure>\n<\/div>\n\n\n\n
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Step 5<\/strong><\/p>\n\n\n\n

Garlic <\/strong>Wash under running water, drain and cut into thin rings (best done with a large knife<\/a> cut in half, place together and slice into fine rings from the top down, removing the root end).Now cut the Aburaage <\/strong>into thin strips.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Step 6<\/strong><\/p>\n\n\n\n

Finally, trim the rind from the pork belly <\/strong>and cut the meat into bite-sized pieces.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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\"Tonjiru<\/figure>\n<\/div>\n\n\n\n
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Step 7<\/strong><\/p>\n\n\n\n

Now heat the sesame oil <\/strong> in a large saucepan. First, fry the pork belly <\/strong> and then the prepared vegetables <\/strong> together with the mushrooms <\/strong> for 2 minutes.Then add the brodo Dashi<\/strong>.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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\"Tonjiru<\/figure>\n<\/div>\n\n\n\n
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Step 8<\/strong><\/p>\n\n\n\n

Finally, add konnyaku <\/strong>and aburaage <\/strong>. Put the lid on the pot and simmer until the vegetables are tender. This will take about 10 minutes. <\/strong>Tip: It\u2019s best to skim off the rising foam from time to time using a fine-mesh sieve<\/a> so that the soup remains nice and clear. <\/em>After 5 minutes, use the fine-mesh sieve to stir in half of the Miso paste <\/strong>. To do this, place the sieve on the rim of the pan, add the Miso paste and stir it into the liquid (using a spoon or chopsticks, for example).Leave to cook until done.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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\"Tonjiru<\/figure>\n<\/div>\n\n\n\n
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9. Passaggio<\/strong><\/p>\n\n\n\n

Shortly before the end of the cooking time, turn up the heat and add the chopped garlic <\/strong>. As soon as the soup has stopped boiling vigorously, add the remaining Miso paste to the soup (in the same way as above). The soup is now ready. Ladle into bowls and serve. Ready \u2013 Itadakimasu!<\/strong><\/p>\n<\/div>\n<\/div>\n\n\n\n

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\"Tonjiru<\/figure>\n<\/div>\n<\/div>\n\n
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Are you looking for even more wonderful soup recipes from Japan? Here are a few ideas:<\/strong><\/p>\n\n\t\t\t

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\n\t\t\t\t\t\t\t\t\t\"Misoshiru\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t

\n\t\t\t\tMisoshiru in a flash: basic recipe for miso soup with Wakame & Tofu<\/a>\n\t\t\t<\/p>\n\t\t\t\t\t\t

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Miso soup is much more than just a side dish in Japan \u2013 it\u2019s a warm embrace in a bowl!…\t\t\t\t<\/div>\n\t\t\t\t\t\t

\n\t\t\t\t\u2192 to the recipe<\/a>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t\t\t\t\t\t\t<\/article>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\"Kenchinjiru\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t

\n\t\t\t\tThe ultimate stew: Kenchinjiru \u2013 Japanese vegetable soup with Tofu, konnyaku and mushrooms!<\/a>\n\t\t\t<\/p>\n\t\t\t\t\t\t

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Kenchinjiru is a vegan, really filling and nutritious side dish soup made from Tofu and various vegetables, served in a…\t\t\t\t<\/div>\n\t\t\t\t\t\t

\n\t\t\t\t\u2192 to the recipe<\/a>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t\t\t\t\t\t\t<\/article>\n\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\n

Have you tried the recipe? Let me know in the comments, I\u2019m really looking forward to hearing from you.<\/em><\/strong><\/p>\n\n