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Tonjiru: Pork and Vegetable Miso Soup

Tonjiru Pork and Vegetable Miso Soup, with Rice and Ginger

 
This post comes with part happiness and part sadness.
I had planned on putting this up on the blog last Friday, but ran out of time. A classic Japanese soup of miso, vegetables, and meat, this is one of my favorite dishes my maternal grandmother made. There was just something so tasty about the the flavor of the miso mingling with the pork juices.
 
I’ve been very blessed to be able to have grown up experiencing some of the dishes from my grandma’s native country, and plan to continue making them for the entirety my lifetime.
 
Yesterday, February 9th, 2014, my grandma passed away. It is quite heartbreaking to me and is something one can never really be prepared to face. She will not be forgotten in my heart, and will continue to live on with memories and the great food she shared. I hope that you will enjoy this  wonderful dish and perhaps she will touch your soul a little too.
 
Black and White Photo of Young man and Woman in Kimono
Grandma and Grandpa P

 Recipe after the jump!

 

 
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Tonjiru


  • Author: Carolann Lucian
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Description

Prok and Vegetable Miso Soup


Ingredients

  • 6 2/3 cupsWater
  • 8 TBSPMiso–I use Ryotei no Aji because it contains Dashi stock already
  • 1 BlockTofu, sliced into bite sized squares
  • 4” longDaikon, thinly sliced
  • 2 CupsSpinach or Seaweed
  • 3Green Onions, diced
  • 1.5 lbsBoneless Pork Spareribs, cut into 1” cubes

Instructions

  1. Brown cuts of pork in a large pot. Once browned, add 6 cups of water.
  2. Place daikon into soup and allow to cook for about 10 minutes.
  3. When the daikon is cooked and slightly transparent, add tofu and spinach/seaweed and cook for another 10 minutes.
  4. Turn off the heat and add green onions and miso paste. Allow to dissolve. Re-heat but do not allow to boil.
  5. Serve and enjoy 🙂

Notes

  • I’d like to point out that if you are NOT using Ryotei no Aji miso, you will need to adjust your soup. Follow the directions on your miso container and it will tell you exactly how many tablespoons you will need for about 6 cups of water and if you need to put dashi stock in addition to the miso.
  • *I’d also like to mention that you can use a variety of vegetables in this. I have had it with gobo root, potatoes, carrots, tomatoes, and so on. Feel free to adjust it to how you like!

Did you make this recipe?

Tag @apronwarrior on Instagram and hashtag it #apronwarrior

 
Black and White Photo of Woman in Kimono
RIP Grandma. May you find happiness and peace wherever your journey may take you.

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Hello!

Avatar for ApronWarriorI’m Carolann and I’m obsessed with food. Seriously, I live and sleep thinking about food. I’m on a mission to create doable, real food recipes
from scratch as well as living a more natural life style. I also believe that life should be celebrated and one of the best ways to do that is around a dinner table with friends and family (+ a game for some extra bits of laughter and edge of your seat competition). If you’re new here, I invite you to check out some of my favorite recipes or my story that lead me to real food.
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