Tonjiru (Pork and Vegetable Miso Soup)

Happy Spring Everyone! Im excited for spring, well Im excited for spring vegetables:) But before we spring into spring (...), its been super cold, rainy, and snowy in some parts of the world. Then I realized I totally missed sharing one of my ultimate comforting, grounding, gut friendly recipe with you to enjoy on a chilly evening to keep you warm and your mind and body healthy. Who ever you decide to make this for, they will just love you forever:)

In Japan, tonjiru is a winter must. The combination of the ingredients are just magical. Root vegetables are known for its warming and comforting qualities as it grows close to the soil , and the mild miso brings all the flavors together. So good for the digestive system and great for calming the nervous system.

I hope you enjoy! By the way, because of its high fiber content, eat sparingly :) especially if youre experiencing any type of digestive issues. A little goes a long way. Maybe a bowl or two in one seating. Plus all that fiber will leave you feeling full:)

Recipe (serves 3-4 people)

150g (0.3 lb) thinly sliced shabu shabu style pork (preferably tenderloin)
3-5 tablespoon miso paste
6 cups dashi or water*

1 burdock root, sliced to 1/4 thickness
1 medium carrot, halved lengthwise and sliced to 1/4 thickness
1/2 medium daikon, peeled, quartered lengthwise, and sliced to 1/4 thickness
1 pack enoki mushroom, cut into thirds
1 pack konnyaku balls*, rinse, boil, drain

grated ginger, as much as you like
1 green onion, finely chopped

1 tablespoon sesame oil for cooking

1. Prepare vegetables and konnyaku.
2. Heat nabe or bottom heavy pot, add sesame oil, and saut pork over high heat and cook until browned.
3. Add burdock root, carrots, and daikon to the pot. Combine and cook until the surface of the vegetables are slightly browned. Add enoki mushrooms and konnyaku. Combine.
4. Add dashi or water and bring to a boil.
5. Gently skim off scum and oil.
6. Lower heat, cover, and simmer for 30 minutes to cook the vegetables.
7. Turn off heat, add miso. Taste as you go and adjust to your liking.
8. Plate and enjoy!

*Dashi will definitely bring out the umaniness in the soup. However, if you don't have dashi, water will work just fine. You may need a few additional scoops of miso paste.

*If you can't find konnyaku balls, a block of konnyaku will also work fine. Just make sure it's thinly sliced like a french fry:)

*For my vegan and vegetarian friends, sub pork with soft or firm tofu. So delicious.

Music: "Mesmerize" by Kevin MacLeod

As always, thank you for watching! Ill see you next week!

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Instagram: @gracesjapanesecooking

Happy eats:)

Love, Grace