Pork and root vegetable miso soup set (Tonjiru)

Name: Pork and root vegetable miso soup set (Tonjiru)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 150 g Pork belly; 250 g Daikon radish; 100 g Carrot; 100 g Burdock root; 200 g Taro tuber; 150 g Konnyaku (konjac block); 100 g Leek; 30 g Aburaage (fried tofu); 5 ml Sesame oil; 1,200 ml Water; 12 g kombu seaweed; 21 g bonito flakes; 60 g miso paste; 300 g Bok choy; 10 ml soy sauce; 260 g Japanese short-grain rice (Koshihikari)

A hearty meal-in-a-bowl: pork belly with daikon, carrot, burdock, taro and konjac in miso broth, with bok choy and rice.

45 min

total

people

519

calories per serving

Per serving

22 g
Protein: 78 g
Carbs: 12 g
Fat

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Ingredients

150 g
Pork belly
250 g
Daikon radish
100 g
Carrot
100 g
Burdock root
200 g
Taro tuber
150 g
Konnyaku (konjac block)
100 g
Leek
30 g
Aburaage (fried tofu)
5 ml
Sesame oil
1,200 ml
Water
12 g
kombu seaweed
21 g
bonito flakes
60 g
miso paste
300 g
Bok choy
10 ml
soy sauce
260 g
Japanese short-grain rice (Koshihikari)

Allergens

soysesamefishgluten

Cook modeSee each step in large text, one at a time, with timers.

Instructions

0/4

Make the dashi. Cut daikon and carrot into quarter-moons, shave the burdock, cut the taro into chunks, blanch the torn konjac and slice the aburaage and leek.
Fry the pork in sesame oil, add the roots, taro and konjac, pour in the dashi and simmer 15 minutes, skimming.
Add the aburaage for 2 minutes, turn off the heat, stir in the miso and scatter over the leek.
Blanch and squeeze the bok choy and top with a little soy and bonito flakes. Serve with the soup and rice.