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Japanese

Tonjiru (pork and vegetable miso soup)

Non-vegetarian

豚汁 · tonjiru

A hearty miso soup packed with thinly sliced pork, daikon, carrot, taro and tofu. A warming Japanese winter staple that eats like a meal.

Tonjiru (pork and vegetable miso soup) is a Japanese soup, ready in about 40 minutes and made with pork belly and miso. It serves 4 and is rated easy to cook.

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Prep
15 min
Cook
25 min
Total
40 min
Serves
4
Level
Easy
Calories
439

Ingredients

4 servings

Equipment

Method

  1. Step 1

    Heat the sesame oil (opens in a new tab) in a pot and fry the pork until it changes colour.

  2. Step 2

    Add the daikon (opens in a new tab), carrot (opens in a new tab), taro (opens in a new tab) and shiitake (opens in a new tab) and stir for a minute to coat in the fat.

    • 2 min
    • medium heat

  3. Step 3

    Pour in the dashi (opens in a new tab), bring to the boil, skim, and simmer until the vegetables are tender.

    • 15 min
    • medium-low heat

    Food safety: Simmer until the pork is cooked through.

  4. Step 4

    Add the tofu (opens in a new tab), then turn the heat to low and dissolve the miso (opens in a new tab) into the soup through a small sieve. Do not boil again.

    Liquid being strained through a sieve
    How it looks · Photo: Katerina Holmes on Pexels

  5. Step 5

    Serve topped with spring onion (opens in a new tab) and a pinch of chilli.

      A finished dish being plated
      How it looks · Photo: Willians Huerta on Pexels

    About this dish

    Origin
    Japan · Well documentedMore food from Japan
    Dish
    Lunch · Dinner · Soups
    Cooking method
    Simmered
    Taste
    umami, savoury, earthy
    Diet
    Dairy-free · No nut ingredients · Keto-style · Low-carb
    All labelsNon-vegetarian · Flexitarian-friendly · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Beef-free · Keto-style · Low-carb · Calorie-conscious
    Worked out from the ingredients. How labels work
    Good for
    One-pot · Everyday · Make-ahead
    Cook more with
    Pork belly · Miso · Toasted sesame oil · Daikon · Carrot · Shiitake mushrooms
    Techniques
    Boiling · Simmering

    Allergens

    • Contains: Fishfrom dashi
    • May contain: Glutenfrom miso
    • Contains: Soyfrom tofu, miso
    • Contains: Sesamefrom toasted sesame oil

    Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

    Nutrition

    439 kcal per serving

    Estimated

    1 serving ≈ 445 g · recipe makes 4

    Where the energy comes from

    • Protein 18%
    • Carbohydrate 9%
    • Fat 73%
    Nutrition per serving and per 100 g
    NutrientPer servingPer 100 g*
    Energy439 kcal99 kcal
    Protein19.9 g4.5 g
    Carbohydrate10.4 g2.3 g
    Net carbohydrate6.8 g1.5 g
    Sugars——
    Added sugars0 g0 g
    Fibre3.6 g0.8 g
    Fat36.4 g8.2 g
    Saturated fat11.3 g2.5 g
    Trans fat——
    Cholesterol39 mg9 mg
    Sodium1069 mg240 mg
    Salt equivalent2.7 g0.6 g
    Vitamins & minerals per serving
    Potassium
    803 mg
    Calcium
    300 mg
    Iron
    2.1 mg
    Magnesium
    64 mg
    Vitamin A (RAE)
    —
    Vitamin C
    14 mg
    Vitamin D
    —
    Vitamin B12
    2.2 µg
    Folate (DFE)
    43 µg

    How these numbers were made

    • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
    • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
    • Optional ingredients are not included: taro, red chilli flakes.
    • Dashi: Home-prepared fish stock (FDC 172885) used as a stand-in for katsuobushi-kombu dashi; both are very low in energy.
    • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
    • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

    Good to know

    Tips

    • Frying the pork and vegetables in sesame oil before adding dashi is what makes tonjiru richer than ordinary miso soup.
    • Root vegetables like burdock (gobō) and konnyaku are traditional additions.

    Common mistakes

    • Boiling after the miso goes in dulls its aroma.

    Storage

    • Refrigerate up to 3 days.

    Reheating

    • Reheat gently without boiling.

    Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

    Recipe DNA

    How this dish is built

    Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

    What the dish is built around

    Main ingredient

    • Pork belly, thinly sliced into bite-size pieces200 g
    • Daikon, cut into thin quarter-moons200 g
    • Carrot, cut into thin half-moons1 piece · 60 g
    • Taro, peeled and cut into chunks (optional)150 g
    • Shiitake mushrooms, sliced3 piece · 57 g
    • Tofu, cubed150 g
    Used in steps 1, 2, 4

    Reviews & corrections

    Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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