Tonjiru or miso soup with pork is one of my go-to recipes for a quick meal. It’s a hearty soup, you may call it a stew, and very good for chilly evenings. Kip is always appreciative when I make it. Tonjiru is usually made with konnyaku, gobo, daikon, potato and carrot but you can make it with more or less vegetables. You can even make a version with pork, potato and tofu. Using napa cabbage was taught to me by my friend Mariko.
1 lb thinly sliced pork (like those for hot pot)
2 tablespoon sake
2 teaspoon soy sauce
2 medium potatoes
1 long napa or 1 small round napa cabbage
6 cups dashi stock or water
6 tablespoons awase miso
3 stalks spring onions, thinly sliced
shichimi togarashi or chilli powder
1. Marinate the sake and soy sauce.
2. Peel the potatoes and cut into medium chunks. Soak in cold water for a few minutes to remove starch, drain.
3. Peel the carrot and cut into semi-circles, 1/2-cm thick.
4. Trim and slice the napa crosswise into 1-inch wide pieces. Rinse and drain.
5. Heat a tablespoon of oil in a pot and saute the pork till it’s no longer pink. Add the vegetables and saute for another minute.
6. Pour in the dashi or water and bring to a boil. Skim the surface of any scum that arises. Lower the heat, cover and simmer the soup till the potatoes are tender. Add in the cabbage and bring the soup back to a boil again. The cabbage takes just a minute or two to soften.Turn off the heat.
7. Put the miso into a medium bowl and ladle some hot soup in. Stir to dissolve the miso and pour it into the pot. Stir the soup to combine.
8. Serve the soup in a bowl with some spring onions and a sprinkling of shichimi togarashi.