Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, filling tonjiru (miso soup with pork and vegetables). It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Filling Tonjiru (miso soup with pork and vegetables) is one of the most favored of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. Filling Tonjiru (miso soup with pork and vegetables) is something that I’ve loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can have filling tonjiru (miso soup with pork and vegetables) using 13 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Filling Tonjiru (miso soup with pork and vegetables):

1. Make ready 200 grams Pork belly, thinly sliced
2. Make ready 1/4 Daikon (white radish)
3. Make ready 1 Carrot
4. Make ready 1 Burdock root
5. Take 5 Taro root (satoimo potatoes)
6. Prepare 1 slice Konnyaku
7. Get 1 Green onion
8. Prepare 1000 ml Strong bonito dashi stock
9. Make ready 3 tbsp Blended miso
10. Get 3 tbsp Red miso
11. Prepare 1 tbsp Mirin
12. Prepare 1 Sesame oil (to taste)
13. Prepare 1 Ichimi spice or shichimi spice (to taste)

Instructions to make Filling Tonjiru (miso soup with pork and vegetables):

1. Cut the pork slices into bite sizes. To prepare the vegetables: Peel, then cut the daikon, carrot, burdock root into rolling wedges by rotating the vegetables as you cut. Pre-boil the taro root but leave a slight crunch, and cut into bite sized pieces. Boil the konnyaku, and cut with a spoon into bite sized pieces as well. Chop the green onion finely.
2. Heat the saucepan, add a generous amount of sesame oil, and stir fry the pork. When the pork is cooked through, fry the daikon, carrot, burdock root, taro root, and konnyaku until all the ingredients have been coated with the oil.
3. Add Japanese soup stock (dashi) into the pot from Step 3. Simmer the vegetables while skimming foam off the surface until the vegetables are cooked through. Serve in a dish, and garnish with chopped green onion. If you'd like, sprinkle with ichimi or shichimi spice.

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