Hearty and Creamy Tonjiru (miso soup with pork, vegetables and a dash of milk)
Hearty and Creamy Tonjiru (miso soup with pork, vegetables and a dash of milk)

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, hearty and creamy tonjiru (miso soup with pork, vegetables and a dash of milk). One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Hearty and Creamy Tonjiru (miso soup with pork, vegetables and a dash of milk) is one of the most well liked of current viral foods in the world. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Hearty and Creamy Tonjiru (miso soup with pork, vegetables and a dash of milk) is something which I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can have hearty and creamy tonjiru (miso soup with pork, vegetables and a dash of milk) using 12 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Hearty and Creamy Tonjiru (miso soup with pork, vegetables and a dash of milk):
  1. Prepare 3 slice Thinly sliced pork
  2. Take 4 cm Carrot
  3. Get 5 cm Daikon radish
  4. Get 10 cm Burdock root
  5. Get 1 Potatoes
  6. Get 10 cm Japanese leek
  7. Make ready 1 tbsp Sesame oil
  8. Get 400 ml Water
  9. Take 1 tsp Dashi stock granules
  10. Prepare 1 tbsp Miso
  11. Make ready 100 ml Milk
  12. Take 1 tbsp Soy sauce
Step by Step to make Hearty and Creamy Tonjiru (miso soup with pork, vegetables and a dash of milk):
  1. Cut the pork into bite-sized pieces. Slice the carrot and burdock root on the diagonal. Cut the daikon into quarter rounds, the potato into 8 parts and the Japanese leek into thin rounds.
  2. Place the saucepan over medium heat, add the sesame oil and fry the pork.
  3. When the meat changes colour, add the carrots, daikon, burdock root, and potatoes.
  4. Once the vegetables get coated in oil, add water, Japanese soup stock (dashi) and cook until the vegetables soften. Skim the foam off the surface in the meantime.
  5. Turn the heat off, add the miso dissolved in a little stock. Once it has dissolved, add the milk and bring it to a boil.
  6. When it has almost come to a boil, add the Japanese leek and soy sauce. You're all done!

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