Tonjiru
Soupe miso consistante au porc, daikon, carotte, pomme de terre et tofu.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Fry the pork
Heat the sesame oil in a large pot over medium heat. Add the pork and fry for 2-3 minutes, stirring occasionally, until the strips are no longer pink and lightly browned at the edges.
- 1 tbsp sesame oil
- 200 g pork belly
✅ C'est prêt quand : pork is lightly browned and no longer pink
Add the vegetables
Add the daikon, carrot, potato and burdock root to the pot and stir-fry over medium heat for 2 minutes so they get coated in the pork fat.
- 150 g daikon
- 1 carrot
- 1 potato
- 1 burdock root
✅ C'est prêt quand : vegetables look glossy and coated in fat
Simmer
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Add the tofu
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Stir in the miso
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Serve
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Fry the pork
Heat the sesame oil in a large pot over medium heat. Add the pork and fry for 2-3 minutes, stirring occasionally, until the strips are no longer pink and lightly browned at the edges.
- 1 tbsp sesame oil
- 200 g pork belly
✅ C'est prêt quand : pork is lightly browned and no longer pink
Add the vegetables
Add the daikon, carrot, potato and burdock root to the pot and stir-fry over medium heat for 2 minutes so they get coated in the pork fat.
- 150 g daikon
- 1 carrot
- 1 potato
- 1 burdock root
✅ C'est prêt quand : vegetables look glossy and coated in fat
Simmer
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Add the tofu
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Stir in the miso
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Serve
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The Story Behind the Dish
Tonjiru, also called butajiru (both mean 'pork soup'), is a richer, heartier relative of everyday miso soup. It became popular in the 20th century as pork became affordable, and it's especially loved in winter.
It's often cooked in huge pots at school events, festivals and community gatherings, and served as a warming soup alongside onigiri.
⭐ Why It's Famous
Packed with root vegetables and savoury pork broth, it's the most filling and comforting miso soup of all.
💡 Fun Fact
Whether you call it tonjiru or butajiru depends on where in Japan you grew up; it's a friendly regional debate.
All over Japan
35.68°N, 139.65°E
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