ZOJIRUSHI
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RECIPESarrowVacuum Insulated Food JarsarrowTotal Tonjiru Soup
Total <i>Tonjiru</i> Soup
  Tonjiru is a popular Japanese miso soup with pork and vegetables. Pack it in your Food Jar and enjoy this hearty soup with an onigiri or your favorite side!
<For 12 oz. Zojirushi Stainless Steel Food Jars>
Ingredients (serves 1): 

  • 1 oz. daikon radish, peeled 
  • 1 oz. carrot, peeled 
  • 1 oz. konnyau (Konjac gel) (may substitute with firm tofu
  • 0.5 oz. burdock (may substitute with parsnip), peeled
  • 1 small taro roots (may substitute with 1 oz. white potato), fresh or frozen, peeled
  • 1 stalk green onion 
  • 2 oz. pork loin meat 
  • 3/4 cup water 
  • 1 Tbsp. red or white miso 
  • 1 tsp. mirin (Japanese sweet rice wine)  

<For 17 oz. Zojirushi Stainless Steel Food Jars> 
Ingredients (serves 1):

  • 1.4 oz. daikon radish, peeled 
  • 1.4 oz. carrot, peeled 
  • 1.4 oz. konnyau (Konjac gel) (may substitute with firm tofu
  • 0.7 oz. burdock (may substitute with parsnip), peeled 
  • 1 small taro roots (may substitute with 1 oz. white potato), fresh or frozen, peeled
  • 1 stalk green onion 
  • 3 oz. pork loin meat 
  • 1 cup water 
  • 1 Tbsp. + 1 tsp. red or white miso 
  • 2 tsp. mirin (Japanese sweet rice wine) 

 *This recipe was developed for 12 oz. and 17 oz. Zojirushi Stainless Food Jars. Adjustments may be required for making this recipe in other Food Jar sizes.  

*Please make sure not to overfill the food jar with ingredients, as ingredients will expand with cooking, and may cause the lid to burst.
1

Preheat the food jar by pouring boiling water (not included in the ingredients list). Close the lid and allow to preheat. 
2

Slice daikon, carrot and konnyau into 1/16” thickness, then cut into small bite-sized pieces. Diagonally slice burdock into 1/16” thickness and submerge in a bowl of water (not included in the ingredients list) to keep from darkening. Cut taro root into a quarter or bite-sized pieces. Cut green onion lengthwise into 1" long pieces. Slice pork as thinly as you can. 
3

In a sauce pan, add water, daikon, carrot, konnyaku, drained burdock, taro roots and bring to boil in high heat. 
4

Add sliced pork. Skim the surface if needed, then reduce heat to medium low. 
5

Mix in miso and mirin. Add green onion to the pan. 
6

When the soup boils, turn off the heat. 
7

Discard hot water from the food jar and fill with prepared soup from step 6 until 1 cm below the ridge. Close lid and allow soup to set for a minimum of 2 hours and up to 6 hours.
8

Make sure to consume within 6 hours to prevent from spoiling.
9

Enjoy!
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