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)

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, hearty and creamy tonjiru (miso soup with pork, vegetables and a dash of milk). One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Hearty and Creamy Tonjiru (miso soup with pork, vegetables and a dash of milk) is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Hearty and Creamy Tonjiru (miso soup with pork, vegetables and a dash of milk) is something which I’ve loved my whole life. They’re fine and they look wonderful.

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

The ingredients needed to make Hearty and Creamy Tonjiru (miso soup with pork, vegetables and a dash of milk):
  1. Take 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. Take 10 cm Japanese leek
  7. Get 1 tbsp Sesame oil
  8. Get 400 ml Water
  9. Prepare 1 tsp Dashi stock granules
  10. Get 1 tbsp Miso
  11. Take 100 ml Milk
  12. Make ready 1 tbsp Soy sauce
Steps 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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