Miso soup is great anytime of the year, but in colder seasons, I like to make something heavier and heartier, like adding more vegetables and sliced of pork and transfom it into a tonjiru. Some of the more typical vegetables in a tonjiru are carrot, daikon, sweet potato, and burdock root. Konnyaku is also pretty common, and you can elect to keep the customary silken tofu if you like that in your miso soup.
Tonjiru - Pork and Vegetables in Miso Soup
- 100 gram ito konnyaku
- 100 gram carrot
- 100 gram burdock root
- 1 liter dashi stock (or 1 liter water + 2 teaspoon bonito flavored dashi seasoning)
- 100 gram daikon, peeled and cut into bite sizes
- 200 gram thinly sliced pork loin
- 100 gram miso paste
- 2 scallions, thinly sliced diagonally
- Cut konnyaku to 1 cm thick slices. You can leave the slices unadorned or shape each slice into a tazuna. Blanch in a pot of boiling water, drained and set aside.
- Peeled the carrot and cut into 1 cm thick slices. If you are feeling up to it, try shaping the carrot into flower petals.
- Peeled the burdock root, then shave with your knife as if you are sharpening a pencil with a knife. The technical term for this way of cutting is sasagaki. Immediately soak the shavings in cold water to prevent from browning.
- In a soup pot, boil together dashi stock, blanched konnyaku, carrot, burdock root, daikon, and pork. Once it boils, reduce heat and simmer until vegetables are tender, skimming off the scum occasionally.
- In a bowl, soften miso paste with some of the soup and mix well, then add this to the pot. Turn off heat and serve immediately with thinly sliced scallions.