Pork And Miso Soup Butaniku Miso Shiru Food

TONJIRU (PORK AND VEGETABLE MISO SOUP)

Tonjiru (Pork and Vegetable Miso Soup) image

Tonjiru (also known as butajiru) is a savory pork and vegetable miso soup that you can easily make at home. Packed with B vitamins, fiber, and minerals, this healthy soup is nourishing and soul-fulfilling. You'd love it on a cold-weather day!

Provided by Namiko Chen

Time 40m

Number Of Ingredients 17

Ingredients

9.6 oz sliced pork belly
3.5 oz gobo (burdock root) ((½ length for 8 servings))
8 oz taro (satoimo) ((3 pieces for 8 servings))
1 onion ((6 oz, 170 g for 8 servings))
8.7 oz daikon radish ((2 inches, 5 cm for 8 servings))
4.3 oz carrot ((4 inches, 10 cm for 8 servings))
½ block konnyaku (konjac) ((4.5 oz, 128 g for 8 servings))
¼ tsp kosher salt (Diamond Crystal; use half for table salt) ((for cleaning the konnyaku))
1 Tokyo negi (naga negi; long green onion)
1 piece aburaage (deep-fried tofu pouch)
1 knob ginger ((grated, 1 tsp for 8 servings))
7 oz medium-firm tofu (momen dofu) ((½ of one package for 8 servings; you can use silken tofu, if you prefer))
1 Tbsp roasted sesame oil
6 cups dashi (Japanese soup stock; click to learn more)
6 Tbsp miso ((each miso brand/type tastes different, so adjust the amount to taste))
1 green onion/scallion
shichimi togarashi (Japanese seven spice) ((to make it a bit spicy))

Steps:

It's easier to cut the pork belly if it's slightly frozen, so put it in the freezer for 15 minutes before you cut it. Meanwhile, gather all the ingredients.

Nutrition Facts : Calories 276 kcal, Carbohydrate 13 g, Protein 8 g, Fat 22 g, SaturatedFat 7 g, Cholesterol 24 mg, Sodium 433 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

MISO SHIRU SOUP

Miso Shiru Soup image

Make and share this Miso Shiru Soup recipe from Food.com.

Provided by Bergy

Categories Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

5 cups dashi (recipe following)
2 tablespoons miso (red bean paste)
4 ounces firm tofu, cube into 1/2 ' cubes
2 green onions, sliced diagonally
2 mushrooms
6 cups water
1 piece kelp (2 inch square)
3 ounces bonito tuna or 3 tablespoons dried bonito flakes

Steps:

----------Make the dashi---------.
Bring water to a boil.
Wash Kelp under cold water tap.
Add to water when it comes to a boil.
Stir and let boil 3 minutes.
Remove kelp from the water and add the bonito.
Allow to come to boil and remove from heat immediately.
Let it settle for a few minutes.
Strain off the bonito and set aside for whenever you need the dashi.
---------Make the Miso Shiru-----------.
Bring the dashi to a boil.
Mix a little hot liquid with the bean paste, stirring until smooth.
Pour mixture back into the saucepan, stir well.
Add tofu and return to boil.
Simmer for a few seconds only.
Ladle into bowls and garnish with green onion and a slice or two of mushroom.

Nutrition Facts : Calories 40.6, Fat 1.7, SaturatedFat 0.3, Sodium 323.3, Carbohydrate 3.5, Fiber 1, Sugar 1, Protein 3.7

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