Tonjiru (豚汁) – Hearty Pork and Vegetable Miso Soup

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Looking for a warm and comforting Japanese soup that’s perfect for chilly days? This Tonjiru (豚汁) is a rich, flavorful dish that brings together tender pork, root vegetables, and a savory miso broth. Packed with umami, this satisfying soup is ideal for a cozy family meal or a hearty lunch.

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Why You’ll Love This Recipe

Simple, hearty, and warming – A cozy soup made with easy-to-find ingredients.
Full of vegetables – Includes a variety of root vegetables, adding natural sweetness and fiber.
Rich in flavor – The miso broth adds depth, while pork brings savory goodness.
Perfect for cold days – A warm and filling soup that will keep you satisfied.

Key Ingredients (Serves 6-8)

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Pork belly (thinly sliced) is rich in flavor and tender texture
Daikon radish adds natural sweetness and crunch
Carrot provides earthy sweetness and vibrant color
Burdock root is known for its earthy taste and detoxifying properties
Onion adds depth to the soup’s base
Satoimo (Japanese taro root) adds creaminess and texture
Leek for mild onion flavor and extra richness
Water or dashi broth the base for the soup
Miso for that rich umami flavor
Green onion to garnish
Shichimi togarashi (optional) for a bit of heat and spice
Sesame oil or vegetable oil for sautéing

Health Benefit

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Pork Belly: A great source of high-quality protein, iron, and B vitamins like B6 and B12. It helps with muscle repair, immune support, and energy production, while also contributing to healthy red blood cell formation.
Daikon Radish: Low in calories and rich in fiber, daikon supports healthy digestion and helps to detoxify the body. It’s also packed with vitamin C, boosting immune function and helping the body fight infections.
Carrot: High in beta-carotene, which the body converts to vitamin A, supporting eye health, skin health, and immune function. Carrots are also a good source of fiber, promoting digestive health.
Burdock Root: Known for its detoxifying properties, burdock is rich in antioxidants, fiber, and vitamin C, helping to support gut health, skin health, and overall immune function. It also helps regulate blood sugar levels.
Satoimo (Taro Root): This creamy vegetable is rich in fiber, which aids in digestive health, and provides a good amount of potassium, which helps support heart health by regulating blood pressure.
Leek: Leeks are a great source of vitamins A and K, as well as folate and fiber, supporting bone health, blood circulation, and digestive function. They also contain antioxidants that help fight inflammation.
Miso: Rich in probiotics, miso supports a healthy gut, aids in digestion, and boosts immune function. It’s also a good source of vitamin B12, which is essential for nervous system health.

Tips & Tricks

Don’t have pork belly? Try using bacon instead.
Want extra flavor? Try using dashi broth instead of plain water to make the soup richer.
For a lighter version, you can swap pork belly for chicken or tofu.
Leftovers? Store the soup in an airtight container in the fridge for up to 3 days or freeze for later.

How to Make Tonjiru

Step 1: Prep the Daikon Radish and Carrot

Start by preparing all your ingredients. For the vegetables, cut the daikon radish and carrot into 5mm thick half-moon slices.

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Step 2: Prep the Leek and Onion

The leek should be sliced diagonally into 1cm pieces, and the onion should be cut into 5mm thick slices.

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Step 3: Prep the Burdock root

For the burdock root, cut it into small random pieces and soak them in water to prevent browning.

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Step 4: Prep the Satoimo(Japanese Taro Root)

Cut the satoimo into bite-sized pieces.

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Step 5: Prep the Pork Belly

For the pork belly, cut it into 2-3 cm strips.

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Step 6: Sauté the Vegetables

In a large pot, heat 1-2 tsp of sesame or vegetable oil over medium heat. Add all the vegetables and sauté for 1-2 minutes to bring out their flavors. This step is key to infusing the oil with the vegetable essence, which adds depth and richness to the soup.

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Step 7: Sauté the Pork

Once the vegetables are sautéed, add the pork belly strips(make sure the pork does not overlap). Stir and cook for 2-3 minutes until the pork is browned and fragrant.

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Step 8: Add Liquid and Simmer

Pour in 1 liter of water or dashi broth to the pot. Bring it to a boil over high heat, then reduce the heat to medium-low and let it simmer. Skim off any scum or impurities that rise to the surface using a ladle. Let the mixture simmer for 10-12 minutes to allow the flavors to meld.

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Step 4: Add the Miso

Once the vegetables are tender, add the miso.

Test the satoimo by inserting a bamboo skewer – if it goes through easily, it’s done.

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Step 5: Serve and Enjoy!

Ladle the Tonjiru into bowls and sprinkle with shichimi togarashi and green onion (if using) for a bit of heat and color. Serve warm with steamed rice and enjoy!

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Frequently Asked Questions

Can I make this dish in advance? Yes! Tonjiru actually tastes even better the next day as the flavors continue to meld together.

Can I use a different type of meat? Absolutely! You can substitute pork belly with chicken thighs or beef, depending on your preference.

What can I serve with this? It’s perfect with a side of steamed rice, pickles, and a small salad for a complete, balanced meal.

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