Tonjiru (Hearty Pork Miso Soup)

Ingredients

• •200g (7 oz) pork belly, thinly sliced and cut into 2-inch pieces
• •1 cup daikon radish, peeled and cut into half-moons
• •1 medium carrot, peeled and cut into half-moons
• •1 medium potato, peeled and cut into bite-sized chunks
• •1 small stalk (about 1/2 cup) burdock root (gobo), scrubbed and sliced thin on the bias
• •150g (5 oz) firm tofu, cut into small cubes
• •100g (3.5 oz) konnyaku (konjac cake), torn into rough pieces
• •3 tablespoons white or mixed miso paste
• •4 cups (1 litre) dashi stock (from dashi powder and water)
• •1 teaspoon sesame oil
• •1 teaspoon soy sauce
• •2 stalks green onions, thinly sliced
• •pinch seven-spice chili flakes (shichimi togarashi), optional for serving

Directions

1. 1Heat sesame oil in a large pot over medium heat. Add the pork belly pieces and cook, stirring, for 2–3 minutes until no longer pink.
2. 2Add the daikon, carrot, potato, burdock root, and konnyaku to the pot. Stir-fry with the pork for 2 minutes to coat everything in the oil and slightly caramelize the vegetables.
3. 3Pour in the dashi stock and bring to a boil over medium-high heat, skimming off any foam that rises to the surface.
4. 4Reduce heat to medium-low, cover, and simmer for 12–15 minutes until the root vegetables are completely tender when pierced with a fork.
5. 5Gently add the tofu cubes and simmer for 2 more minutes to warm through.
6. 6Remove the pot from heat. Place the miso paste in a small ladle or strainer, submerge it into the broth, and stir until fully dissolved — never boil the soup after adding miso.
7. 7Stir in the soy sauce and taste, adjusting miso if needed. Ladle into bowls and top with sliced green onions and a pinch of shichimi togarashi if desired.

💡 Burdock root (gobo) and konnyaku can be found at Asian grocery stores, but if unavailable at a Canadian supermarket, substitute burdock with an extra half-cup of sliced parsnip or celery root for an earthy flavour, and skip the konnyaku or replace it with an extra handful of mushrooms. For dashi stock, look for 'dashi powder' or 'bonito soup stock' packets (often sold as 'Hon Dashi') in the Asian aisle — dissolve about 1 teaspoon per 4 cups of hot water. White miso (shiro miso) is the mildest; red miso gives a deeper, saltier flavour — either works here.

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