Beginner-Friendly Japanese Recipe – Quick & Easy Pork & Vegetable Miso Soup (Tonjiru)

A simple, hearty Japanese miso soup made with pork, miso, and convenient dried Japanese vegetables. Perfect for busy weeknights, meal prep, or anyone who wants an authentic Japanese comfort soup at home.

Featured Ingredients

Miso Used

Mame Miso – Gluten-Free Rich Umami Soybean Paste
by Noda Miso Co. (250g / 8.82 oz)
Traditional Japanese soybean miso made without grains. Deep, robust flavor and naturally fermented.

Dried Japanese Vegetables Used

Hot-Air Dried Mix Japanese Vegetables – Ingredients for Cabbage Miso Soup
by Kira Foods Co. (40g / 1.41 oz)
Farm-fresh vegetables from Kyushu, dried with no additives. Pre-cut and ready to use.

→ Shop these Japanese pantry ingredients via the link.

Why This Tonjiru Is Good for You

・Made with naturally fermented, 100% gluten-free Mame Miso

・Uses hot-air dried Japanese vegetables that require no chopping or prep

・Quick-cooking and nutrient-rich

・Perfect for meal prep, lunch, or a wholesome dinner

・One bowl gives you plenty of vegetables and satisfying protein

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Ingredients (Serves 2)

・Sliced pork belly: 2.6 oz (75g)

・Dried mixed Japanese vegetables: 2 tbsp

・Green onion (optional): 1/4 stalk (about 1.4 oz / 40g), thinly sliced

・Burdock root (optional): 1/4 root (about 1.6 oz / 45g), thinly sliced and soaked in water

・Konnyaku (optional but recommend): 1/4 block (2.2 oz / 62g)

・Vegetable oil: 1/4 tbsp (1 tsp)

・Mame miso: slightly over 1 tbsp

・Dashi broth: 1 2/3 cups (400 ml)

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How to Make Pork & Vegetable Miso Soup

1. Prep the pork

Cut the sliced pork belly into 1-inch (3 cm) pieces using kitchen scissors.

2. Prep the optional fresh vegetables

If using fresh add-ins, prepare them now:

・Slice green onion diagonally

・Slice burdock root diagonally, then soak in water and drain well

3. Optional: Prep the konnyaku

If adding konnyaku:

・Cut into thin slices

・Rub with a pinch of salt

・Boil in a small pot for 3 minutes

・Drain well

4. Start the soup base

Add the dashi broth to a pot.

5. Cook the dry vegetables

Add the dried Japanese vegetables and let them begin to rehydrate.

6. Cook the pork and burdock

Heat vegetable oil in a pan.
Add the pork and cook over medium heat until the color changes.
Add burdock root and stir-fry until lightly coated with oil.

7. Add everything to the pot

Transfer the pork mixture and konnyaku to the pot.
Bring to a boil, then reduce to low heat.
Skim off any foam and simmer with a lid for about 5 minutes.

8. Add green onion 

Add the sliced green onion and simmer briefly.

9. Dissolve miso

Turn off the heat and dissolve the miso into the broth.

10. Serve warm

Ladle into bowls and enjoy your hearty Japanese tonjiru.

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Pro Tip

Mame Miso has a strong, concentrated flavor.
Use about over half the amount you would use for regular miso.
If substituting standard miso, use twice the amount for the same depth of flavor.