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Provide thinly sliced pork rib.
Provide carrot.
You need onion.
You need white Daikon raddish.
Use gobo (burdock root, optional).
You need tofu or atsuage (thick deep fried tofu).
You need konnyaku.
Provide vegetable oil.
You need Dashi broth (or dissolve 1 tbsp Dashi powder in 1000 mL of water).
You need to prepare soy sauce : (A).
You need miso : (A).
Provide sesame oil : (A).

We are making healthy, nutritious Tonjiru, pork miso soup with lots of vegetables. The root vegetables and pork will warm you up. Miso soup is great anytime of the year, but in colder seasons, I like to make something heavier and heartier, like adding more vegetables and sliced of pork and transfom it into a tonjiru. Some of the more typical vegetables in a tonjiru are carrot, daikon, sweet potato, and burdock root.

Cut the daikon and carrot into quarter slices. Thinly slice the burdock root diagonally and thinly. Cut the onion into bite-size chunks..
Cut the tofu and the Konnyaku into bite-size chunks. Boil the Konnyaku for 2-3 minutes to remove their scum. Cut the sliced pork into 2 cm width..
Add the vegetable oil and the pork in a pot. Stir-fry over medium heat until its colour changes..
Pour the Dashi broth. Heat over medium-high heat until it comes to a boil. Skim the scum from the soup..
Add the Atsuage (or tofu) and simmer over low heat for 10 minutes..
Add the condiments (A) to dissolve miso..

Unlike miso soup, which usually contains things like seaweed and tofu, tonjiru instead includes many hearty root vegetables. It also contains shiitake mushrooms, which not only have a nice flavor but are known for their many medicinal qualities. The pork belly adds a lot of substance and flavor to the dish. Miso soup in Japan is perhaps one of the most popular side dishes because it goes well with virtually every type of Japanese cuisine. In fact, you can power it up by making a butajiru (also called tonjiru) by adding pork and other ingredients.

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