Dinner · 40 min · japanese

Tonjiru Pork Miso Soup

Pork belly does the heavy lifting here, with daikon rounding it out. A Japanese dinner that takes 40 minutes, start to finish. It is weeknight cooking that still hits your targets — 13 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 0.75 lb Pork belly
• 1.5 cups Daikon
• 1 Carrot
• 4 oz Burdock
• 1 block Konnyaku
• 4 Shiitake
• 4 tbsp Miso
• 6 cups Dashi
• 1 tsp Sesame oil
• 3 Scallions
• 1 tbsp Fresh ginger

Steps

1. Slice the pork thin and cut all the vegetables into bite-sized pieces. Tear the konnyaku by hand — the rough edges absorb flavor better.
2. Sizzle the pork in sesame oil until it renders, then add the burdock, daikon, carrot, and shiitake; stir-fry 3 minutes.
3. Pour in the dashi and simmer 20 minutes until the daikon turns translucent and sweet.
4. Turn off the heat and whisk in the miso a spoonful at a time — never boil miso, which kills its aroma.
5. Ladle into bowls with scallions and ginger. Tonjiru is miso soup with ambitions: hearty enough to be dinner on its own.

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