Pork and Bean Curd in Light Bean Soup

Ton-jiru

Foreign (pork) and native (bean curd and bean paste) elements combine to make a flavorful, uniquely Japanese soup. It’s very good with vegetable and egg dishes.

Ingredients

  • ¼ pound lean pork butt
  • 5–6 inches dried konbu (kelp)
  • cups water
  • 1 generous teaspoon soy sauce
  • ¼ teaspoon salt
  • ¼ teaspoon saké (rice wine)
  • 2–2½ tablespoons Saikyō miso (light bean paste)
  • ½ block of tōfu (bean curd), about 4 ounces
  • 1 scallion, finely chopped

Method

Cut the pork into ¼-inch cubes and place them in a pot with the kelp and water. Bring it to a boil over high heat, discard the kelp and skim the froth from the surface. Lower the heat, season with the soy sauce, salt and rice wine and simmer uncovered for 20–30 minutes, or until the pork is very tender.

In a separate bowl, dissolve the bean paste in a bit of hot broth before pouring it back into the pot. Stir well to distribute.

Cut the bean curd into ¼-inch cubes and add them to the soup. Continue to simmer for 1–2 more minutes. Garnish with the chopped scallions and serve immediately.

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