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Ton-jiru au Lait
Whipped cream makes ordinary ton-jiru (pork and vegetable miso soup) milder and rich. This miso soup warms you up.
Ingredients (4 servings)
| Butabara (Sliced pork belly) | 60 g |
|---|---|
| Daikon radish | 1/4 |
| Carrot | 1/2 |
| Onion | 1/2 |
| Shiitake mushrooms | 2 |
| Konjac (Devil’s tongue) | 1/4 cake |
| Taros | 2 |
| Burdock | 1/4 |
| Whipped cream | 60 cc |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Awase (Mixed) miso
Our product used in this recipe
Nama-zume Mutenka Awase
(Fresh-packed, Additive-free Mixed Miso)
Directions
- Cut the pork belly to 1-cm width and the other ingredients into proper sizes.
- Bring the dashi stock to a boil and add the ingredients. After the ingredients are cooked, dissolve the miso and boil for a moment.
- Serve the miso soup in bowls with the whipped cream added.
★ A Note
This miso soup is pleasantly full of root vegetables. Sweet potato also goes well in this miso soup.
