Tonjiru (Pork and Vegetable Miso Soup)
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Tonjiru (Pork and Vegetable Miso Soup)

15m
Prep
30m
Cook
4
Servings
Easy
Difficulty

A hearty winter miso soup full of thinly sliced pork, daikon, carrot, potato, burdock and tofu. Thicker and more filling than everyday miso soup, almost a meal in itself.

#japanese#soup#miso#pork#root-vegetables#winter

Servings

4servings

Ingredients

Nutrition

calories310
protein14g
carbs16g
fat21g
fiber4g

Per serving

Steps

Fry the pork

Fry the pork

Heat the sesame oil in a large pot over medium heat. Add the pork and fry for 2-3 minutes, stirring occasionally, until the strips are no longer pink and lightly browned at the edges.

  • 1 tbsp sesame oil
  • 200 g pork belly

✅ Done when: pork is lightly browned and no longer pink

⏱2:30
Add the vegetables

Add the vegetables

Add the daikon, carrot, potato and burdock root to the pot and stir-fry over medium heat for 2 minutes so they get coated in the pork fat.

  • 150 g daikon
  • 1 carrot
  • 1 potato
  • 1 burdock root

✅ Done when: vegetables look glossy and coated in fat

⏱2:00

Simmer

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Add the tofu

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Stir in the miso

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Serve

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History & Culture

The Story Behind the Dish

📍 All over Japan📅 20th century🍲 JP

Tonjiru, also called butajiru (both mean 'pork soup'), is a richer, heartier relative of everyday miso soup. It became popular in the 20th century as pork became affordable, and it's especially loved in winter.

It's often cooked in huge pots at school events, festivals and community gatherings, and served as a warming soup alongside onigiri.

⭐ Why It's Famous

Packed with root vegetables and savoury pork broth, it's the most filling and comforting miso soup of all.

💡 Fun Fact

Whether you call it tonjiru or butajiru depends on where in Japan you grew up; it's a friendly regional debate.

🍲

All over Japan

35.68°N, 139.65°E