Easiest Way to Prepare Delicious 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. Tonjiru is like an upgraded, meatier version of classic miso soup.

Hello everybody, it is Louise, welcome to our recipe page. One of my favorites food recipes. For mine, I'm gonna make it a bit unique. 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. Prepare of Thinly sliced pork.
2. You need of Konnyaku.
3. You need of Carrot.
4. It's of Burdock root.
5. It's of leaves Chinese cabbage.
6. It's of Bean sprouts.
7. Prepare of Satoimo (taro root).
8. Prepare of to 100 grams ○ Miso.
9. Prepare 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. Prepare 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!.

Take care to constantly stir them so they don't stick to the bottom. Put dashi, carrots, daikon, and enoki mushrooms into the pot. Bring the mix to a boil, then skim the foam from the top of the soup. "This recipe has been in our family for generations," says recipe creator becky. "Some family members say it started with our great-great-grandmother Bubbie Rose. Stir in the broth, apple, potato and five-spice powder. Hello everybody, welcome to our recipe page, If you're looking for new recipes to try this weekend, look no further!