Tonjiru recipe - ingredients, nutrition and when to eat it
Tonjiru is a Japanese soup made by simmering pork, daikon, carrot, and burdock root in a miso broth.
Tonjiru is a Japanese soup made by simmering pork, daikon, carrot, and burdock root in a miso broth. The savory miso and gentle sweetness of the root vegetables make it warming for lunch or dinner on a chilly day.
Japanese · 35 minutes to cook
Nutrition (per 714g serving): 361.1 kcal · protein 14.3g · carbohydrate 21.7g · fat 24.6g · sodium 982.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Miso can lose some of its aroma if boiled vigorously for too long, so it’s best to dissolve it in at the end.
Tips: Soaking sliced burdock root briefly in water softens its flavor.
Tips: If the pork releases a lot of fat, you can remove some with a paper towel after stir-frying.
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Ingredients (1 serving)
- Pork belly — 60 g
- Daikon radish — 80 g
- Carrot — 30 g
- Burdock root — 30 g
- Onion — 40 g
- Mushrooms — 30 g
- Green onion — 15 g
- Doenjang (Korean soybean paste) — 18 g
- Mirin — 5 ml
- Kombu — 3 g
- Water — 400 ml
- Cooking oil — 3 g