Taste of Japan

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Miso Soup with Bacon(Tonjiru)

Miso Soup with Bacon(Tonjiru)
Ingredients Serves 4 portions in Western soup bowls [approx. 296kcal (1243kJ)/person] servings

・1.5l water
・150g bacon (4 slices)
・Vegetables A[100g potatoes, 100g carrots, 100g savoy cabbage]
・Vegetables B[100g leeks, 100g celery]
・120g miso paste
・A pinch of powered bonito stock (optional)
・20g butter

“Tonjiru” or pork soup, is a popular type of miso soup, made with pork and a variety of vegetables.
Here, we have created an East-meets-West spin on the classic Japanese tonjiru, using bacon and vegetables readily available in the UK. A miso soup base consists of a combination of miso paste and soup stock.Traditionally, a kombu (dried kelp) or bonito fish stock is used, but if these are not available, you can substitute them with chicken stock.

How to make it

  • Cut the bacon width-wise into 1cm pieces. Peel the potatoes and carrots, dice into small bite-size pieces. Remove the stem of the cabbage and chop the leaves into 1-2cm wide strips. Finely chop the celery.

  • Pour the water into a deep-sided soup pan, and bring to the boil. Add the bacon and skim off the foam.

  • Add Vegetables A to the soup pan and bring to the boil, reduce to medium heat and simmer for 10 minutes.

  • Add Vegetables B and simmer for another 10 minutes.

  • Turn off the heat and add the miso paste. However, rather than stirring it directly into the broth, scoop it into a ladle first, and dip the ladle into the broth. Use a spoon to gradually incorporate the miso paste from the ladle into the broth until it has dissolved evenly.

  • Turn on the heat again, and season the broth to taste with the bonito soup stock powder. Warm up to a simmer on a medium heat taking care not to let it boil. Turn off the heat, and stir in the butter before serving.

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