Professional-Tasting 'Tonjiru' Pork Miso Soup

Hello everybody, it is Brad, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, Professional-Tasting 'Tonjiru' Pork Miso Soup. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Professional-Tasting 'Tonjiru' Pork Miso Soup is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to prepare a few components. You can cook Professional-Tasting 'Tonjiru' Pork Miso Soup using 12 ingredients and 8 steps. Here is how you cook it.

I improved my recipe after watching a TV programme on the secrets of cooking Tonjiru the professional way.

The key is: 1- Run hot water over pork to remove the excess fat and protein that forms the scum. At the same time, it seals the flavour and aroma inside. 2- Cook vegetables from cold water. It tastes better this way than frying the vegetables in oil first. 3- Don't add Japanese soup stock (dashi) powder from the beginning. Use it sparingly to adjust the taste. 4-Add miso half at a time. The fist time miso is added, it is to help the vegetables absorb more flavour. The second time is for adjusting the taste. 5- The timing to add the pork is important. Add it at the end so it remains aromatic. Recipe by Fumia

Ingredients and spices that need to be Prepare to make Professional-Tasting 'Tonjiru' Pork Miso Soup:

1. 150 grams Thinly sliced pork
2. 1/2 Burdock root
3. 5 cm Daikon radish
4. 1/2 Carrot
5. 1 Leek
6. 5 Frozen taro root
7. 1 Aburaage, konnyaku
8. 1 Miso
9. 1 tbsp Sake
10. 1 tbsp Soy sauce
11. 1 Dashi powder
12. 2 to 3 drops Sesame oil

Instructions to make to make Professional-Tasting 'Tonjiru' Pork Miso Soup

1. Cut the vegetables (I cut the daikon radish into quarter-rounds, sliced the carrot, green onions into chunks, and shredded the burdock). Cut the pork into bite-sized pieces.
2. Put all the vegetables in cold water (about a liter) into a saucepan, and turn on the heat to high. When it comes to a boil, skim the scum from the surface and turn down the heat to low.
3. Add half of miso and sake, cover with a lid and continue to simmer until the vegetables have soften.
4. While the vegetables are cooking, prepare the pork. When the water comes to the boil, turn it off, and add the pork for about 15 seconds. Drain.
5. Once the vegetables are cooked through, put the pork and dissolve the remaining miso. Add the soy sauce to taste. If you like, add a little dashi powder for a boost of flavor, but It's also fine without it.
6. Drop a few drops of sesame oil into a ladle and mix into the soup. Take care not to use too much sesame oil. When the pork is cooked through, it's ready to serve.
7. ※I always have taro root stocked in my freezer, so we use them frozen, but if you are using fresh ones, peel them first.
8. ※Sometimes my daughter asks me to replace the taro root with Japanese sweet potato. The soup becomes slightly sweet, but it's just as tasty.

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