In Kyushu, Japan, country-style miso soup with pork and root vegetables is widely known as Butajiru and is classic comfort food. In other parts of Japan, Butajiru might be called Tonjiru. Try making this hearty soup in the cold winter months to warm up your body and soul for a healthy lunch or dinner. Also, go ahead and make this in advance, and will stay well in the fridge the next day.
Butajiru, Country Style Miso Soup with Pork and Root Vegetables
- 150 grams pork belly, loin or country style-cut, thinly sliced
- 1 medium carrot peeled, halved and sliced
- 1/4 medium daikon radish peeled, quartered and sliced
- 1/2 medium yellow onion peeled and sliced
- 2 sheets Aburaage blanched and drained
- 2 springs green onion white and green parts separated, chopped
- 4 cups Dashi Japanese soup broth
- 1/4-1/3 cup miso
- 1 tablespoon mirin
- 2 teaspoon sesame oil divided
- Gather and prep the ingredients.
- Heat a medium stockpot on medium heat. Add 1 teaspoon of sesame oil to the pot and cook the pork, do not overcook. Take it out of the pan and set it aside.
- Heat the pan again and add 1 teaspoon of sesame oil, then the onion, carrots, daikon, and white parts of green onions. Cook on medium heat then adds Dashi. Bring to a boil then turn the heat low. Cook for 10-15 minutes until vegetables are soft. Return pork and cut aburaage to the pot.
- Dissolve miso into the soup then add mirin. Adjust seasonings.
- Ladle the soup in individual soup bowls and garnish with chopped green onions.
Other suggested ingredients options: Shiitake mushrooms, Burdock roots, Lotus roots, Fresh tofu or Atsuage Tofu, Konnyaku (Japanese yam cakes/noodles)