Tonjiru is a kind of miso soup with pork and lots of vegetables.
- 1/2 gobo (burdock root), thinly shaved
- 1/4 lb thinly sliced pork ribs, cut into 1 and 1/2 inch length pieces
- 1 potato, peeled and cut into bite size pieces
- 1/2 carrot, peeled and cut into thin quater-rounds
- 2 inches konnyaku, cut into small rectangles and boiled
- 1/4 lb daikon radish, peeled and cut into thin and small rectangles
- 4 cup dashi soup stock
- 4-5 Tbsp miso (soy bean paste)
- Soak gobo strips in water for about 5 minutes and drain.
- Heat a little bit of vegetable oil in a deep pot and saute pork on medium heat.
- Further, add konnyaku, potato, carrot, gobo, and daikon in the pot and saute together.
- Pour dashi in the pot and simmer for about 15 minutes, or until vegetables are softened, skimming off any foam or impurities that rise to the surface.
- Season with miso and cook for about a minute.
Makes 4 servings