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Mild miso and a strip of seaweed bring savory, briny flavor to a fast-cooking weeknight soup
Milk Street Bowtie Pork and Vegetable Miso Soup (Ton-Jiru)

Pork and Vegetable Miso Soup (Ton-Jiru)

40 minutes

Free

Miso gives this simple soup—inspired by a recipe from Japanese cooking expert Elizabeth Andoh—great depth of flavor and a unique savoriness. Of the various types of miso, we liked the mild, subtle sweetness of white (shiro) miso best in this dish, but use any variety you like. For more complexity, you can even blend several different ones.

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6 to 8 ounces pork tenderloin, trimmed of silver skin, halved lengthwise, cut into 1⁄4-inch slices 
1/4 cup soy sauce
14 -ounce container firm tofu, drained 
1 4-by-6-inch piece kombu seaweed 
4 medium dried shiitake mushrooms 
3 small carrots, peeled and cut into 1⁄2-inch pieces 
2 -inch chunk daikon (about 5 ounces), peeled, cut into 1⁄2-inch pieces 
3 scallions, thinly sliced on diagonal, white and green parts reserved separately 
3 tablespoons sake
5 tablespoons white miso
Ingredients
  • 6

    to 8 ounces pork tenderloin, trimmed of silver skin, halved lengthwise, cut into 1⁄4-inch slices 

  • ¼

    cup soy sauce

  • 14

    -ounce container firm tofu, drained 

  • 1

    4-by-6-inch piece kombu seaweed 

  • 4

    medium dried shiitake mushrooms 

  • 3

    small carrots, peeled and cut into 1⁄2-inch pieces 

  • 2

    -inch chunk daikon (about 5 ounces), peeled, cut into 1⁄2-inch pieces 

  • 3

    scallions, thinly sliced on diagonal, white and green parts reserved separately 

  • 3

    tablespoons sake

  • 5

    tablespoons white miso

Pork and Vegetable Miso Soup (Ton-Jiru)
Directions
  1. 01
    In a small bowl, stir together the pork and soy sauce. Cover and refrigerate for at least 20 minutes or up to 1 hour. Meanwhile, line a baking dish with a triple layer of paper towels. Set the tofu in it and cover with additional paper towels. Place a second baking dish or plate on top, then weigh it down with several cans. Let stand for 10 minutes, then discard any accumulated liquid. Pat the tofu dry, cut it into 1⁄2-inch cubes and set aside.
  2. 02
    Meanwhile, in a large saucepan over medium-high, bring 5 cups water, the kombu and mushrooms to a simmer; do not boil. Reduce to medium-low and cook, adjusting the heat to maintain a gentle simmer, for about 15 minutes, skimming off any small particles or foam on the surface.
  3. 03
    Remove and discard the kombu and mushrooms. Add the tofu, carrots, daikon, scallion whites and sake. Bring to a gentle simmer over medium and cook until the vegetables are tender, 5 to 9 minutes.
  4. 04
    Pour off and discard the excess pork marinade, then stir the pork into the soup. Cook until the pork is no longer pink, about 2 minutes. In a small bowl, whisk the miso and 1⁄4 cup of the hot broth until dissolved, then stir into the soup. Ladle into bowls and sprinkle with scallion greens.
Tip: Don’t allow the kombu-shiitake broth to reach a full boil. High heat damages the kombu’s delicate flavors and will result in a pungent, overpowering broth.
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Pork and Vegetable Miso Soup (Ton-Jiru)

Get Ready to Cook

4

Servings

40 minutes

Tip

Don’t allow the kombu-shiitake broth to reach a full boil. High heat damages the kombu’s delicate flavors and will result in a pungent, overpowering broth.

Ingredients
  • 6

    to 8 ounces pork tenderloin, trimmed of silver skin, halved lengthwise, cut into 1⁄4-inch slices 

  • ¼

    cup soy sauce

  • 14

    -ounce container firm tofu, drained 

  • 1

    4-by-6-inch piece kombu seaweed 

  • 4

    medium dried shiitake mushrooms 

  • 3

    small carrots, peeled and cut into 1⁄2-inch pieces 

  • 2

    -inch chunk daikon (about 5 ounces), peeled, cut into 1⁄2-inch pieces 

  • 3

    scallions, thinly sliced on diagonal, white and green parts reserved separately 

  • 3

    tablespoons sake

  • 5

    tablespoons white miso

Step 1 of 4

Drain the tofu

6
to 8 ounces pork tenderloin, trimmed of silver skin, halved lengthwise, cut into 1⁄4-inch slices 
14
-ounce container firm tofu, drained 

In a small bowl, stir together the pork and soy sauce. Cover and refrigerate for at least 20 minutes or up to 1 hour. Meanwhile, line a baking dish with a triple layer of paper towels. Set the tofu in it and cover with additional paper towels. Place a second baking dish or plate on top, then weigh it down with several cans. Let stand for 10 minutes, then discard any accumulated liquid. Pat the tofu dry, cut it into 1⁄2-inch cubes and set aside.

Step 2 of 4

Simmer the kombu and mushrooms

1
4-by-6-inch piece kombu seaweed 
4
medium dried shiitake mushrooms 

Meanwhile, in a large saucepan over medium-high, bring 5 cups water, the kombu and mushrooms to a simmer; do not boil. Reduce to medium-low and cook, adjusting the heat to maintain a gentle simmer, for about 15 minutes, skimming off any small particles or foam on the surface.

Step 3 of 4

Simmer the vegetables

3
small carrots, peeled and cut into 1⁄2-inch pieces 
2
-inch chunk daikon (about 5 ounces), peeled, cut into 1⁄2-inch pieces 
3
scallions, thinly sliced on diagonal, white and green parts reserved separately 
3
tablespoons sake

Remove and discard the kombu and mushrooms. Add the tofu, carrots, daikon, scallion whites and sake. Bring to a gentle simmer over medium and cook until the vegetables are tender, 5 to 9 minutes.

Step 4 of 4

Simmer the pork

5
tablespoons white miso

Pour off and discard the excess pork marinade, then stir the pork into the soup. Cook until the pork is no longer pink, about 2 minutes. In a small bowl, whisk the miso and 1⁄4 cup of the hot broth until dissolved, then stir into the soup. Ladle into bowls and sprinkle with scallion greens.

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