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Tonjiru (Pork Miso Soup)

This is a super convenient make-ahead recipe that lets you enjoy authentic tonjiru (pork miso soup) even on tired days, just by heating it in the microwave. The soup, rich with plenty of ingredients and the savory flavor of miso, is delicious on its own or even better when paired with udon noodles. Try this warming dish, perfect for the cold season!

📖Cooking Basics

miso（ramen）

Steps

Scrape the skin off 1 Burdock Root (approx. 150g) with the back of a knife, then slice diagonally into 3mm thick rounds.
🕒 01:00
Soak the sliced burdock root in water to remove bitterness.
🕒 01:19
Peel 1/2 Carrot (approx. 100g) and slice into 3mm thick angled pieces. [Pro Tip!] Hard vegetables cook faster and more evenly when sliced thinly for microwave heating.
🕒 01:24
Peel 1/4 Daikon Radish (approx. 250g) and slice into 3mm thick angled pieces. [Pro Tip!] Hard vegetables cook faster and more evenly when sliced thinly for microwave heating.
🕒 01:35
Trim the tough base from 1/2 Shimeji Mushroom bunch and separate into smaller clusters.
🕒 01:46
Slice 1/2 Green Onion diagonally into 3mm thick pieces.
🕒 01:55
Blanch 4 sheets of Deep-fried Tofu Pouches (Aburaage) with hot water to remove excess oil. Let cool in water, squeeze out moisture with your hands, and slice into 1cm wide strips.
🕒 02:03
Drain the burdock root thoroughly in a colander.
🕒 02:16
Combine the drained burdock root with the sliced Daikon Radish, Carrot, and Shimeji Mushrooms in a large colander or bowl.
🕒 02:23
Transfer the mixed vegetables evenly into freezer-safe, microwave-safe containers.
🕒 02:34
In a separate bowl, mix together 6 tbsp Miso, 3 tsp Dashi Powder, and 1/2 tsp Sesame Oil.
🕒 02:43
Divide the mixed miso and seasonings into 6 portions and wrap each portion in plastic wrap to form miso balls. [Pro Tip!] Forming miso balls helps to perfectly balance the flavor and umami.
🕒 02:54
Top the vegetables in the containers with the sliced Green Onion and Aburaage, dividing them into 6 portions.
🕒 03:07
Divide 240g Pork Belly Slices into 6 portions (approx. 40g per serving) and spread them over the vegetables. If the pork pieces are large, tear them; if they are clumped together, spread them out as you place them.
🕒 03:19
Place the prepared miso balls on top of the pork.
🕒 03:38
Cover with a lid and freeze. [Pro Tip!] These can be stored in the freezer for up to 3 weeks.
🕒 03:44
[When Defrosting] Remove the miso ball from the frozen tonjiru. Place the lid of the microwave-safe container askew, or cover with plastic wrap, and microwave on 600W for 3 minutes. [Pro Tip!] This helps hard vegetables cook through.
🕒 04:04
After heating, remove the miso ball (if still wrapped). Add 200ml of water, stir to dissolve the miso, and gently mix.
🕒 04:22
Once the miso is dissolved, if the pork is still firm, loosen it with chopsticks. Push the pork to the bottom, stir everything gently, and microwave again on 600W for 3 minutes. [Pro Tip!] Be careful to avoid boiling over.
🕒 04:32
Once the pork is thoroughly cooked and the soup is hot, it's ready.
🕒 04:52
[Cooking in a Pot] Add the ingredients and water to a pot. Bring to a simmer while dissolving the miso balls until the ingredients are cooked through.
🕒 05:02