Tonjiru

Ingredients - Serves 4

• Toasted sesame oil - 1 tablespoon
• Green onions - 2 stalks, chopped
• Dashi stock - 4 cups
• Mirin - 1 tablespoon
• Soy sauce - 2 tablespoons
• Miso paste - 3 tablespoons
• Enoki mushrooms - 100g
• Green cabbage - 2 leaves, chopped
• Konjac noodles - 100g
• Daikon radish - 100g, sliced
• Potato - 1 medium, cubed
• Carrot - 1 medium, sliced
• Onion - 1 medium, sliced
• Pork belly - 200g, thinly sliced

Let's Get Started

1. In a large pot, heat the toasted sesame oil over medium heat.
2. Add the pork belly slices and cook until browned.
3. Add the onion, carrot, potato, daikon radish, konjac noodles, green cabbage, and enoki mushrooms. Stir fry for a few minutes.
4. In a small bowl, mix the miso paste, soy sauce, and mirin with a little bit of the dashi stock to create a smooth paste.
5. Add the miso paste mixture to the pot and stir well.
6. Pour in the remaining dashi stock and bring to a boil.
7. Reduce the heat and simmer for about 15 minutes, or until the vegetables are tender.
8. Serve hot, garnished with chopped green onions.

Dietary Info

• Dish Type: Soup
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Calories: 350
• Fat: 12g
• Carbs: 25g
• Protein: 18g
• Sodium: 1200mg
• Sugar: 5g