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Pork and Vegetable Miso Soup (Ton-Jiru)

4 Servings

40 minutes

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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.

4

Servings

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.

40 minutes

Ingredients

  • 6

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

  • ¼

Directions

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Reviews
Elsie H.

I’ve made this twice, following directions exactly, i.e. do not boil the shiitakes and kombu, simmer only. There is still an off putting metallic taste in my opinion.
I used Milk Streets light miso which I have just purchased, dried shiitakes from the farmer market, organic daikon and carrots.
The only thing I can think of is the sake? It was a small bottle I purchased at Whole Foods.
Could the quality of sake impact the soup that much?

JAMES H.

I couldn't find Kombu so I used Nori, which is seaweed (not kelp). I had to double strain the broth to remove the tiny bits of Nori, because it disintegrated when cooked, but the soup was delicious. Definitely a keeper.