This one is a favorite winter dish, called TONJIRU in Japanese. The rich broth, with pork, tofu and chunky vegetable is a really nourishing way to warm up and if you’re vegetarian its still very tasty without the pork.
Cut the onion into wedges.
slice the carrot about 5mm thick.
Slice the daikon, again about 5mm thick, and them cut each slice into quarters.
Heat the oil in a large pan over a medium heat. Add the onion, carrot and daikon, and cook for 3 minutes until they start to turn translucent.
Add the pork and cook until sealed.
Add the mushrooms, then pour the water over.
Bring the pan to boil and leave to cook over a medium to low heat for 5 minutes. Skim off any solids.
Add the tofu, mirin, sake, soy sauce and sugar.
Take a ladleful of liquid from the pan and mix it with the miso paste in a small bowl. Add this mixture back to the pan and simmer for 5 to 10 minutes. or longer if you have time.
Check the flavor and add more sugar or miso if necessary. Some miso pastes are saltier than others, so adjust to your taste.
Simmer again if you have time and then pour the soup into bowls and sprinkles with the spring onion. Serve while its warm.
