Tonjiru: Japanese Pork and Root Vegetable Miso Soup

Regular miso soup is a side dish. Tonjiru is a meal. The addition of pork - usually thin-sliced belly or shoulder - and a mix of root vegetables turns the same miso base into something substantial enough to anchor a dinner, or to serve as a warming lunch on its own. It is a dish most Japanese households make in autumn and winter, when daikon and burdock root are cheap and plentiful, and it is one of those recipes that tastes meaningfully better the next day.

Ingredients (serves 4)

• 200g pork belly or shoulder, thinly sliced (shabu-shabu cut works perfectly)
• 150g daikon (white radish), cut into half-moons
• 1 medium carrot, cut into half-moons
• 1 medium potato (waxy), cut into chunks
• 80g burdock root (gobo), peeled and cut into thin angled slices - soak in cold water for 10 minutes after cutting
• 80g konjac (konnyaku), torn into bite-sized pieces
• 1 litre dashi stock
• 4-5 tablespoons mixed miso paste (adjust to taste)
• 1 tablespoon sake
• 1 teaspoon sesame oil
• Spring onion and togarashi (Japanese chilli flakes) to serve

Note on burdock root: Burdock root (gobo) is the ingredient that most distinguishes tonjiru from a simple pork miso soup. It has an earthy, slightly woody flavour and gives the broth depth. Available at Asian grocery shops and some larger supermarkets. If unavailable, substitute with additional daikon or a parsnip - the dish is less complex but still very good.

Method

Heat sesame oil in a large pot over medium-high heat. Add the pork in batches and cook until no longer pink - about 2 minutes. Do not fully brown it; you want it cooked through but not caramelised.

Add drained burdock root and cook with the pork for 1-2 minutes. Add the remaining vegetables and stir to coat. Pour in the dashi and sake. Bring to a boil, then reduce to a steady simmer. Skim any foam that rises in the first few minutes.

Simmer for 15-20 minutes until all vegetables are tender - a chopstick should pass through the daikon and potato with no resistance.

Remove from heat. Dissolve miso paste in a ladle of hot broth, then stir back into the pot. Taste - add more miso if needed. Do not return to the boil after adding miso.

Serve in deep bowls with sliced spring onion and togarashi on the side.

The Overnight Effect

Tonjiru at its best is day-two soup. Overnight in the fridge, the pork fat integrates into the broth, the root vegetables absorb the miso, and the flavour deepens considerably. Reheat gently over medium heat - do not boil, which would destroy the miso. Add a splash of dashi or water if it has thickened too much.

Variations

• Chicken tonjiru: Swap pork for bone-in chicken thighs, simmered whole and then pulled from the bone. Lighter flavour, slightly lower fat.
• Mushroom-heavy version: Add shiitake, maitake and enoki mushrooms. The burdock root becomes optional.
• Sweet potato: Substitute or supplement potato with Japanese sweet potato (satsumaimo) for a slightly sweeter, more autumnal version.

Nutrition Estimate (per serving)

• Calories: ~320 kcal (with pork belly; ~260 kcal with shoulder)
• Protein: ~18g
• Carbs: ~22g
• Fat: ~16g (belly) / ~10g (shoulder)
• Sodium: ~900-1100mg - high, as expected from miso-based soup

All values are estimates. Serves best alongside a bowl of plain rice, which adds approximately 200 kcal and makes the meal complete without any additional dishes.

Meal Prep Notes

Make a double batch - tonjiru keeps for 4 days in the fridge. Reheat individual portions. The konjac and burdock root hold their texture well through reheating; the potato softens over time but stays palatable. For the full framework of how tonjiru fits into Japanese home cooking across the week, see the complete guide.