Name: Hearty Miso Soup with Pork & Vegetables (Buta Tonjiru)
Yield: Serves 6
Cuisine: Japanese
Ingredients: 6 fresh shiitake mushrooms, stems removed and caps halved; 1 russet potato, peeled and cut into 1½-inch chunks; 1 tablespoon mirin; ½ cup miso, preferably red; 4 green onions, including tender green tops, cut diagonally into ½-inch pieces; Shichimi togarashi or equal parts black pepper and cayenne or ichimi pepper for serving; 1 carrot; 1 parsnip; 1 pound boneless country- style pork rib meat; ½ small daikon, or 10 radishes, peeled and quartered; 1-inch piece unpeeled ginger, quartered

Preparation info

Serves
6

Difficulty
Easy

Appears in

Let's Cook Japanese Food!

By Amy Kaneko

Published 2017

About

In the small town where I first lived, I went to a little restaurant that specialized in pork. I couldn’t read the menu, so the waitress brought me their most popular dish, tonjiru. In Japan, pork belly (baraniku) is used for this soup. If you can find burdock root (gobo), peel it and use in place of the parsnip.

Ingredients

½ small daikon, or 10 radishes, peeled and quartered
1 parsnip
1 carrot

Method

Peel the daikon, parsnip, and carrot and halve lengthwise. Cut each crosswise into ½-inch-thick half-moons. Slice the meat into pieces 2 inches long, 1 inch wide, and ½ inch thick.
In a large saucepan over high heat, bring the meat, 2½ quarts water, and the ginger to a