Tonjiru (豚汁) – How to Make Pork and Vegetable Miso Soup (Butajiru)

Have you ever wondered why one simple bowl of soup can warm your body, lift your spirit, and even make an ordinary day feel special? Many people think miso soup is just about tofu and seaweed—but what if I told you there’s a heartier, richer version that feels like a complete meal on its own? That’s where Tonjiru (Pork and Vegetable Miso Soup) 豚汁, also called Butajiru, comes in.

This Japanese comfort dish combines tender pork, fresh vegetables, and savory miso in a single bowl. It’s filling, flavorful, and surprisingly easy to prepare. Whether you’re new to Japanese cooking or looking to try something different from regular miso soup, this recipe will guide you step by step.

Let’s get cooking!

Table of Contents

What Makes Tonjiru Special?

Unlike standard miso soup, which is light and simple, Tonjiru is hearty and satisfying. The addition of pork and a variety of vegetables gives it more body, making it closer to a stew than a soup. It’s perfect for colder months but also light enough to enjoy year-round.

• Time Requirement: About 40 minutes from start to finish.
• Difficulty Level: Easy to moderate, suitable for beginners.
• Serves: 3–4 people.

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Tonjiru (Pork and Vegetable Miso Soup) 豚汁 @JapanDishes

Essential Ingredients

Here are the key components for making authentic Tonjiru, along with substitutions and reasons why they’re important:

• Minced Pork (150g): The star protein. Pork adds richness and depth of flavor that balances perfectly with miso.
  • Substitution: Thinly sliced pork belly or ground chicken for a lighter version.
• Komatsuna (½ bunch): A Japanese leafy green that adds freshness and color.
  • Substitution: Spinach, bok choy, or kale.
• Enoki Mushrooms (100g): Give the soup texture and umami.
  • Substitution: Shiitake, maitake, or button mushrooms.
• Silken Tofu (150g): Adds softness and protein.
  • Substitution: Firm tofu or fried tofu cubes (atsuage) for a chewier bite.
• Daikon Radish (150g): Provides a mild, sweet flavor and lightens the soup.
  • Substitution: Turnips or regular radish.
• Seasonings (A):
  • Yamaki Kappo White Dashi (4 tbsp) – adds umami-rich broth base.
  • Hon Mirin (2 tsp) – a touch of sweetness.
  • Yuzu Pepper (½ tsp or more) – citrusy spice that elevates the flavor.
  • Water (600ml) – forms the broth base.
• Shichimi Pepper (to taste): A Japanese chili blend sprinkled at the end for heat.
  • Substitution: Crushed red pepper flakes or black pepper.

Step-by-Step Instructions

Preparation Steps

1. Prep the Vegetables:
   • Cut the komatsuna into 4cm pieces.
   • Trim the enoki mushrooms and cut in half lengthwise.
   • Grate the daikon radish, drain in a colander.
   • Cut tofu into 2cm cubes.

1. Pre-cook the Komatsuna:
   • Place in a microwave-safe dish, cover with plastic wrap, microwave (600W) for 1 minute.
   • Rinse in cold water, squeeze dry.

Cooking Steps

Step 1 – Simmer the Pork

• In a pot, bring 600ml of water to a gentle boil.
• Add the minced pork, simmer on low heat. Do not let it boil rapidly—this keeps the broth clear and prevents toughness.

Step 2 – Add Mushrooms and Tofu

• Once the pork is partly cooked, add enoki mushrooms and silken tofu.
• Let them simmer until tender.

Step 3 – Season the Broth

• Stir in 4 tablespoons of Yamaki Kappo White Dashi and 2 teaspoons of Hon Mirin.
• Let the flavors blend for 3–4 minutes.

Step 4 – Finish with Vegetables

• Add grated daikon, komatsuna, and yuzu pepper.
• Taste and adjust seasoning if needed.

Step 5 – Serve and Garnish

• Ladle soup into bowls.
• Sprinkle shichimi pepper on top before serving.

Secrets to Success and Expert Tips

• Low Heat for Pork: Never boil pork too hard. Gentle simmering keeps it tender.
• Balance of Miso: Add miso towards the end of cooking to preserve aroma. Don’t boil miso too long.
• Yuzu Pepper: Adjust spice based on your preference. A little goes a long way.
• Texture Variety: Combine soft tofu, crisp greens, and chewy mushrooms for the best mouthfeel.

Assembly and Presentation

Tonjiru is not just about taste—it’s also about presentation. Here’s how to bring it together beautifully:

• Use a wooden or lacquerware bowl for a traditional Japanese look.
• Garnish with a sprinkle of shichimi pepper for color contrast.
• Serve alongside steamed rice or a simple salad.

Storage and Make-Ahead Tips

• Refrigeration: Store Tonjiru in an airtight container for up to 3 days.
• Freezing: Not ideal because tofu changes texture, but broth and pork can be frozen without tofu.
• Reheating: Warm gently on the stove. Add a splash of water if soup thickens.

Recipe Variations

• Vegetarian Tonjiru: Replace pork with mushrooms or fried tofu.
• Spicy Tonjiru: Add more yuzu pepper or miso with chili paste.
• Western Fusion: Add potatoes, corn, or celery for a unique twist.
• Regional Twist: In northern Japan, people sometimes add burdock root (gobo) for earthy flavor.

Conclusion

Tonjiru (Pork and Vegetable Miso Soup) 豚汁, or Butajiru, is more than just a soup. It’s a bowl of comfort that combines the warmth of pork, the freshness of vegetables, and the richness of miso. Easy to prepare, customizable, and deeply satisfying—it’s a dish that belongs in every home cook’s repertoire.

So the next time you crave something comforting yet healthy, try making Tonjiru at home. Experiment with vegetables, adjust the spice to your liking, and discover why this Japanese classic is loved by so many.

What Dishes Pair Well with Tonjiru (Pork and Vegetable Miso Soup)?

Tonjiru is hearty on its own, but pairing it with other Japanese side dishes makes a balanced and satisfying meal. Try serving it with:

FAQs

Q1: What is the difference between miso soup and Tonjiru?
Miso soup is light, usually made with tofu and seaweed. Tonjiru adds pork and hearty vegetables, making it filling enough as a main dish.

Q2: Can I make Tonjiru without pork?
Yes! Replace pork with mushrooms, chicken, or tofu. The broth will still be flavorful.

Q3: Is Tonjiru healthy?
Absolutely. It’s rich in protein, full of fiber from vegetables, and contains probiotics from miso. It’s both nourishing and balanced.

Q4: Can I prepare Tonjiru in advance?
Yes, and it actually tastes better the next day as the flavors deepen. Store in the fridge and reheat gently.

Q5: What should I serve with Tonjiru?
Steamed rice, rice balls, or a simple salad pair perfectly.

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