Tonjiru (Pork and Root Veggie Miso Soup)

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INGREDIENTS

4 servings

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• Daikon: 3 oz

• Carrots: 2 oz

• Sato-imo (or Taro): 2 oz

• Burdock (Gobo): 1 oz

• Onion: 1/4

• Leeks: 2 oz

• Ginger: 1/4 oz minced or ground

<B>

• Pork Rib/Loin: 2-4 oz

• Jorinji Shio-koji: 1 tsp.
  (or a pinch of salt)

• Toasted Sesame oil: 2 tsp.

• Water: 3 cups

• Jorinji Red Miso: 4 tbsp.

• Shichimi Pepper to taste

DIRECTIONS

1. Peel daikon, carrots and sato-imo (or taro) and cut them into half-rounds or quarter-rounds about 1/4 inch thick. Wash dirt off the burdock and cut burdock diagonally into thin rounds. Cut leeks and into half-rounds about 1/4 inch thick. Cut pork into small bite-sized pieces and rub roughly with Jorinji Shio-koji (or salt) to make it tender and remove excess pork odor.

2. Add toasted sesame oil into a pot on medium heat.

3. Add ginger and pork and stir fry until the pork’s surface whitens.

4. Add <A> and stir fry until the radish becomes semi-translucent.

5. Add water and bring to a boil on medium heat.

6. Turn the heat to low and simmer until the veggies become tender.

7. Turn off the heat and add Jorinji Red Miso.

8. Pour soup onto the bowls. Top with green onions and a little bit of shichimi pepper to taste.

Additional Suggestions

• If you want to skip the pork, using age (deep fried tofu) or mushrooms are good substitutions.

• Here is an arranged recipe with Ramen Noodles.