Hearty Tonjiru Pork Miso Soup with Vegetables

Why You’ll Love This Recipe

• Deep, savory miso broth balanced by sweet root vegetables and tender pork.
• Classic Japanese comfort food that feels hearty yet weeknight-easy.
• Konnyaku and daikon add satisfying texture without heaviness.
• One-pot meal that pairs perfectly with a simple bowl of steamed rice.

Grocery List

• Produce: Daikon, carrot, potatoes or taro, scallions, konnyaku (yam cake)
• Dairy: None
• Pantry: Miso paste, dashi (granules or kombu/bonito), sesame oil, sake (or dry sherry), soy sauce, rice, kosher salt

Full Ingredients

Broth Base

• 5 cups (1.2 L) dashi stock
  • Option A (quick): 5 cups (1.2 L) hot water + 2 tsp (8 g) dashi granules
  • Option B (homemade): 10 g kombu + 20 g katsuobushi simmered in 5 cups (1.2 L) water, strained
• 5 Tbsp (75 g) miso paste (blend of white/shiromiso and red/akamiso recommended)

Pork and Vegetables

• 250 g (9 oz) thin-sliced pork belly or shoulder, cut into 5 cm (2 in) pieces
• 250 g (9 oz) daikon, peeled, cut into half-moons 5 mm (1/4 in) thick
• 1 medium carrot (120 g), peeled, sliced into 5 mm (1/4 in) coins
• 300 g (10.5 oz) waxy potatoes (Yukon Gold) or 250 g (9 oz) taro (satoimo), peeled and cut into 2 cm (3/4 in) chunks
• 200 g (7 oz) konnyaku, torn or sliced; see prep below

Seasoning & Garnish

• 1 Tbsp toasted sesame oil
• 2 Tbsp sake (or dry sherry)
• 1 tsp soy sauce (optional, for depth)
• 1/2 tsp kosher salt (for rubbing konnyaku) + additional salt to taste if needed
• 2–3 scallions, thinly sliced on the bias
• Shichimi togarashi (optional, for serving)

To Serve

• 4 small bowls steamed Japanese short-grain rice (about 150 g each), cooked from 1.5 cups (285 g) uncooked rice

Step-by-Step Instructions

Step 1: Prep and cut the vegetables

Peel the daikon and carrot. Slice the daikon into half-moons about 5 mm (1/4 in) thick and the carrot into 5 mm (1/4 in) rounds. Peel the potatoes (or taro) and cut into 2 cm (3/4 in) chunks. If using potatoes, rinse in cold water for 1 minute to wash away excess starch; drain well. Thinly slice the scallions and reserve for garnish.

Step 2: Treat the konnyaku for best texture

Rinse the konnyaku. Rub its surface with 1/2 tsp kosher salt and let sit 5 minutes to draw out odor. Rinse again, then tear into bite-size pieces with your hands (jagged edges grab flavor) or slice into 1 cm (3/8 in) pieces and score lightly with a knife. Blanch in boiling water for 1–2 minutes, drain, and set aside.

Step 3: Make or heat the dashi

If using granules, dissolve 2 tsp (8 g) dashi granules in 5 cups (1.2 L) hot water. For homemade, steep 10 g kombu in 5 cups (1.2 L) water at 60–70°C (140–158°F) for 30 minutes, bring just to a simmer, remove kombu, add 20 g katsuobushi, steep 5 minutes, then strain. Keep the dashi hot.

Step 4: Sauté the pork and vegetables

In a heavy pot (4–5 L capacity) over medium heat, add 1 Tbsp sesame oil. Add the pork and cook, stirring, until just opaque and lightly browned in spots, 2–3 minutes. Add the daikon, carrot, and potatoes (or taro); stir-fry 2 minutes until glossy and fragrant. Splash in 2 Tbsp sake and cook 30 seconds to reduce.

Step 5: Simmer gently until tender

Pour in 5 cups (1.2 L) hot dashi. Bring to a full boil, skim any foam, then add the prepared konnyaku. Reduce to a gentle simmer and cook uncovered 12–15 minutes at about 90–95°C (194–203°F), until the potatoes/taro are just tender and the daikon is translucent.

Step 6: Dissolve the miso off the heat

Reduce the heat to low. Ladle some hot broth into a small bowl, whisk in 5 Tbsp (75 g) miso until smooth, then return it to the pot. Stir gently and keep the soup below a simmer (boiling dulls miso’s aroma). Taste and adjust with up to 1 tsp soy sauce and a pinch of salt if needed.

Step 7: Garnish and serve with rice

Ladle the tonjiru into warmed bowls. Scatter generously with sliced scallions and, if you like, a pinch of shichimi togarashi. Serve immediately with hot steamed short-grain rice on the side.

Pro Tips

• Dissolve miso off the heat to preserve its aroma and nuanced flavor.
• Tearing or lightly scoring konnyaku helps it grip the broth for better taste.
• Keep the soup at a bare simmer after adding miso; do not boil.
• Use a blend of white and red miso for balance: white for sweetness, red for depth.
• Rinsing potato chunks reduces surface starch so the broth stays clear and light.

Variations

• Taro version: Swap potatoes for 250 g taro (satoimo) for a silkier, less mealy texture that reheats better.
• Mushroom boost: Add 150 g sliced shiitake or shimeji with the vegetables for extra umami.
• Vegetarian: Replace pork with firm tofu (250 g, cubed) and use kombu-only dashi; finish with a touch of soy and extra sesame oil.

Storage & Make-Ahead

Refrigerate cooled tonjiru in an airtight container for up to 3 days. Reheat gently over low heat, keeping it below a boil to protect the miso’s fragrance. For best results, add the scallion garnish just before serving. Freezing is possible for up to 2 months, but potatoes may turn mealy; taro holds up better. For make-ahead, simmer everything without miso, cool and refrigerate up to 2 days; reheat, then dissolve in miso right before serving.

Nutrition (per serving)

Approximate values (including 150 g cooked rice): 380 kcal; 20 g protein; 16 g fat; 35 g carbohydrates; 3 g fiber; 1250 mg sodium. Values will vary with miso type and added soy.