Recipe of Perfect My Pork Miso Soup

My Pork Miso Soup Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.

Tonjiru (豚汁) is a hearty miso soup with pork slices and vegetables. Packed with loads of vegetables and a small amount of pork, tonjiru is quite filling but you will be surprised to know the calories in tonjiru are low.

Here is the best “My Pork Miso Soup” recipe we have found until now. This will be smell and look delicious.

Ingredients of My Pork Miso Soup

1. You need 150 of to 160 grams pork belly or any kind of pork.
2. You need 5 of cm Daikon radish.
3. Prepare 1/3 of Carrot.
4. Make ready 2 small of Potatoes.
5. You need 1/2 of Burdock root.
6. You need 1/3 of of a piece Konnyaku.
7. Prepare 1/2 block of Firm tofu.
8. Prepare 1 piece of Ginger.
9. Make ready 1 dash of Green onion or scallion.
10. Prepare 1200 ml of Water.
11. Prepare 8 grams of Japanese dashi stock powder.
12. Take 80 grams of Miso.
13. You need 1 of heaping tablespoon Soy sauce.
14. Make ready 1 tbsp of Sake.
15. You need 1 tbsp of Sesame oil.

Miso flavoured pork mince marries with a super tasty broth, lots of veggies, egg noodles and a perfectly boiled egg for a dinner that will have everyone coming back for seconds.Pork and miso noodle soup comes together quickly and packs well for lunch the next night.In Japanese, "ton" (豚) means pork and shiru (汁) means soup.These words come together to make Tonjiru which means 'Pork Soup', so pork is kind of a must item to.

My Pork Miso Soup instructions

1. Quarter slice the daikon and carrot into about 4 to 5 mm thickness. Cut the burdock into long thin shavings. Cut the potato and konnyaku into same size as the burdock, and keep them in cold water to eliminate bitterness, then drain..
2. Chop the pork as bitable size..
3. Pour one tablespoon oil into a frying pan. Add the minced ginger and lightly fry the pork. Remove the pork and leave aside. Do not burn the ginger !.
4. Add all the vegetables into a deep pot and pour water. Cook over a high heat..
5. Once it boils, turn to a lower medium heat. Add the dashi stock granules and sake. Keep cooking for about 10 minutes until all ingredients get soft, while removing harshness..
6. Once the vegetables are cooked, return the cooked pork. Add miso. Keep removing harshness from the soup..
7. Next add tofu. Tear tofu with fingers into the size you like. Of course you can cut it with a knife. Just before boiling, turn the heat off. Finally season with soy sauce..
8. Pour the soup into a soup bowl. Sprinkle green onion or scallion. Season with shichimi spice; Japanese red chilli pepper mix as you wish. It is tasty to add a bit of sesame oil,too..
9. If you are fond of ginger, add more than the mentioned amount. My family also loves extra ginger!.

To neutralise the porky smell, cook with minced ginger.Add the pork later to keep its tenderness and flavor.Do not boil too much once you add miso, or the nice miso aroma.

Scoop the noodles, pork belly and spinach into large bowls.Divide the rest of the miso soup evenly.Then sprinkle the soup with the sesame seeds and serve piping hot.Tonjiru (butajiru) is a variant of Japanese miso soup where the diluted miso is added after simmering small pieces of pork and vegetables in dashi.Chunky enough for a light lunch, double or triple the ingredients because everyone will want a generous share.