Recipe: Appetizing Our Family Recipe For Warming Tonjiru Pork Soup

Our Family Recipe For Warming Tonjiru Pork Soup. These three vegetables add unique flavors, depth, and sweetness. Cut vegetables in the same size and similar shape - If you want chunkier texture in your soup, you can cut bigger size but make sure all the ingredients are similar in shape and size for even cooking time. Hello everybody, it is Louise, welcome to our recipe page.

Tonjiru is like an upgraded, meatier version of classic miso soup. It is especially good in the wintertime to warm up the body and give energy. The delicious flavor will be enjoyed by the whole family. You can cook Our Family Recipe For Warming Tonjiru Pork Soup using 12 ingredients and 12 steps. Here is how you cook that.

Ingredients of Our Family Recipe For Warming Tonjiru Pork Soup

1. It's of Thinly sliced pork.
2. Prepare of Konnyaku.
3. It's of Carrot.
4. You need of Burdock root.
5. Prepare of leaves Chinese cabbage.
6. You need of Bean sprouts.
7. Prepare of Satoimo (taro root).
8. You need of to 100 grams ○ Miso.
9. It's of ○ Sake.
10. You need of pieces ◆ Ginger.
11. You need of ◆ The green or white part of a Japanese leek (or green onion).
12. You need of Dashi stock (made from bonito flakes etc.).

Make dashi stock in a separate pan by adding enough hot water to create the soup to a sachet of dashi stock powder. This Japanese soup is great for a cold winter day. It will be sure to warm you up and tre. Stir and continue to fry for a few minutes.

Our Family Recipe For Warming Tonjiru Pork Soup step by step

1. Wash the vegetables. Cut the pork into bite sized pieces..
2. Pull apart the konnyaku into small pieces with your hands. Put into a pot with water and being to a boil. Cook for 2 minutes and drain well. Finely shave the carrot and burdock root (as if you were sharpening a pencil). Divide the cabbage leaves into the core and leaf parts, and cut up into 2cm pieces..
3. Cup up the green or white part of a leek (or green onion) into thin rounds. Grate the ginger..
4. Put the dashi stock, burdock root, carrot and konnyaku into a pot and turn on the heat. Simmer until tender with a lid on..
5. Wash the satoimo well, put on a heatproof dish and sprinkle in 2 tablespoons of water. Cover loosely with plastic wrap and microwave for 2 minutes at 500w..
6. Cool the satoimo in cold water with the skins on. Peel them, pulling off the skins with a knife. Cut up the large ones into about 3 pieces..
7. When the carrot and burdock root are tender, add the core part of the cabbage and continue simmering..
8. After about 5 minutes add the pork while separating it. Also add the satoimo. Simmer until the pork is cooked..
9. This is homemade miso..
10. Turn off the heat and dissolve in the miso. Add the sake..
11. Add the leaf parts of the cabbage and the bean sprouts. Turn the heat back on..
12. When the vegetables have wilted, it's done. Ladle into serving bowls and add the ginger and leek or green onion on top. Enjoy while piping hot!.

Stir in the broth, apple, potato and five-spice powder. This recipe is very close to a classic split pea soup, but I have the option of cooking with or without a meaty ham bone. If you just have ham, it will be just as great with the combination of celery, carrots, onions, potatoes, and split peas. Take care to constantly stir them so they don't stick to the bottom. I usually make a batch of homemade soup once a week for lunches, and this recipe is in my top ten for soups.