Pork Root Vegetable Tofu and Miso Soup

  • Yield: 4
  • Serving: 4
  • Prep time: 10 m
  • Cook time: 20 m
  • Ready in: 30 m
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Pork Root Vegetable Tofu and Miso Soup is a hearty soup recipe that is believed to have originated in Japan. It features a combination of pork, root vegetables, tofu, and miso paste to create a savory and satisfying soup. To make this recipe, you start by cooking the pork in a pot with onions, garlic, and ginger. Then, you add diced root vegetables such as carrots, potatoes, and turnips, along with broth and seasonings. Finally, you add cubed tofu and miso paste and let everything simmer until the flavors have melded together. The result is a flavorful soup that is packed with protein, vegetables, and umami-rich miso paste. This soup is often served with a side of rice and garnished with sliced scallions or cilantro.

This one is a favorite winter dish, called TONJIRU in Japanese. The rich broth, with pork, tofu, and chunky vegetables is a really nourishing way to warm up and if you’re vegetarian it’s still very tasty without the pork.


Step by Step Methods

  • 1

    Cut the onion into wedges.

  • 2

    slice the carrot about 5mm thick.

  • 3

    Slice the daikon, again about 5mm thick, and them cut each slice into quarters.

  • 4

    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.

  • 5

    Add the pork and cook until sealed.

  • 6

    Add the mushrooms, then pour the water over.

  • 7

    Bring the pan to boil and leave to cook over a medium to low heat for 5 minutes. Skim off any solids.

  • 8

    Add the tofu, mirin, sake, soy sauce and sugar.

  • 9

    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.

  • 10

    Check the flavor and add more sugar or miso if necessary. Some miso pastes are saltier than others, so adjust to your taste.

  • 11

    Simmer again if you have time and then pour the soup into bowls and sprinkles with the spring onion. Serve while its warm.

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