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Pork and Vegetable Miso Soup (Ton-Jiru)
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
cup soy sauce
Directions
-
01In 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.
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December 14, 2022
Delicious and Easy
This soup is very savory and easy to make. It's great for a cold winter day.
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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?