Tonjiru

Tonjiru is a warming miso soup with tender slices of pork, sweet root vegetables, and soft tofu in a savory dashi broth. This beginner-friendly version keeps the soup light yet comforting, with enough body for a satisfying lunch or simple dinner.

Nutrition · per serving

216kcal

17.8gProtein

12.8gCarbs

10.1gFat

3.7gFiber

2 servings

Ingredients

9 items

Soup base

dashi stock700 ml

white or awase miso35 g

low-fat pork loin, thinly sliced120 g

firm tofu100 g

sesame oil5 ml

Root vegetables

burdock root60 g

carrot70 g

daikon120 g

spring onion20 g

Tips

•For a lower-fat version, pork loin is a better choice than pork belly, which is more traditional but much richer.
•Slice the root vegetables thinly and evenly so they become tender within the 30-minute time limit.
•If your dashi is already salted, start with the listed miso amount and adjust only after tasting.
•A small pinch of shichimi togarashi at the table is excellent if you like gentle heat.

Steps

1
Prepare the vegetables first so the soup cooks quickly: scrub the burdock and slice it into very thin half-moons, then rinse briefly in water to reduce discoloration and bitterness. Peel the carrot and daikon and cut them into thin half-moons. Slice the spring onion. Pat the tofu dry and cut into 2 cm cubes. If the pork slices are large, cut them into bite-size pieces.
60 g burdock root70 g carrot120 g daikon20 g spring onion100 g firm tofu120 g low-fat pork loin, thinly sliced
2
Heat the sesame oil in a medium pot over medium heat. Add the pork and stir-fry for about 1 minute until the color just starts to change; do not brown it hard, which can make the broth taste heavy.
5 ml sesame oil120 g low-fat pork loin, thinly sliced
3
Add the burdock, carrot, and daikon to the pot and stir for 1 to 2 minutes so they are lightly coated with the oil and pork juices. This brief sauté deepens the flavor without adding much fat.
60 g burdock root70 g carrot120 g daikon
4
Pour in the dashi stock and bring to a gentle boil. Skim off any foam, then lower to a steady simmer and cook for 10 to 12 minutes, until the daikon and burdock are tender when pierced but not falling apart.
700 ml dashi stock
5
Add the tofu and simmer gently for 2 minutes to heat through. Keep the soup below a hard boil so the tofu stays intact and the broth remains clear.
100 g firm tofu
6
Turn the heat to low. Ladle a little hot broth into a small bowl, dissolve the miso in it, then stir the miso mixture back into the pot. Do not boil after adding miso, or its aroma will dull and the soup can taste harsh.
35 g white or awase miso
7
Add the spring onion, taste, and serve immediately in warm bowls. The soup should be savory and lightly sweet from the root vegetables, with tender pork and a gentle miso richness.
20 g spring onion

Origin & History

Tonjiru is a homestyle Japanese soup made with pork, miso, and seasonal vegetables, especially popular in colder months. It developed as a hearty variation of miso soup, using root vegetables and pork to make a more substantial everyday meal. Regional and household versions vary widely depending on local produce and family preference.

japanese pork soup lowfat beginner miso weekday

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Steps

Prepare the vegetables first so the soup cooks quickly: scrub the burdock and slice it into very thin half-moons, then rinse briefly in water to reduce discoloration and bitterness. Peel the carrot and daikon and cut them into thin half-moons. Slice the spring onion. Pat the tofu dry and cut into 2 cm cubes. If the pork slices are large, cut them into bite-size pieces.

60 g burdock root70 g carrot120 g daikon20 g spring onion100 g firm tofu120 g low-fat pork loin, thinly sliced

Heat the sesame oil in a medium pot over medium heat. Add the pork and stir-fry for about 1 minute until the color just starts to change; do not brown it hard, which can make the broth taste heavy.

5 ml sesame oil120 g low-fat pork loin, thinly sliced

Add the burdock, carrot, and daikon to the pot and stir for 1 to 2 minutes so they are lightly coated with the oil and pork juices. This brief sauté deepens the flavor without adding much fat.

60 g burdock root70 g carrot120 g daikon

Pour in the dashi stock and bring to a gentle boil. Skim off any foam, then lower to a steady simmer and cook for 10 to 12 minutes, until the daikon and burdock are tender when pierced but not falling apart.

700 ml dashi stock

Add the tofu and simmer gently for 2 minutes to heat through. Keep the soup below a hard boil so the tofu stays intact and the broth remains clear.

100 g firm tofu

Turn the heat to low. Ladle a little hot broth into a small bowl, dissolve the miso in it, then stir the miso mixture back into the pot. Do not boil after adding miso, or its aroma will dull and the soup can taste harsh.

35 g white or awase miso

Add the spring onion, taste, and serve immediately in warm bowls. The soup should be savory and lightly sweet from the root vegetables, with tender pork and a gentle miso richness.

20 g spring onion

Origin & History