Tonjiru Was My Favorite Soup from My Mom’s Kitchen

I work full-time in Japan, and tonjiru has always been one of my favorite soups that my mom made growing up. It’s hearty, comforting, and filled with vegetables, making it the perfect meal after a long day.

To make this tonjiru recipe practical for busy weekdays, I use dashi powder instead of making dashi from scratch. I also keep the ingredients simple, so it’s easy to make with everyday vegetables you can find at most grocery stores. Feel free to add burdock root, tofu, konjac, or mushrooms if you have them on hand.

What Is Tonjiru?

Tonjiru (豚汁) is a classic Japanese pork miso soup made with pork, vegetables, dashi, and miso. If you’ve ever wondered, does miso soup have pork?, traditional miso soup usually doesn’t, but tonjiru is a heartier version that does. Although some people compare it to a Japanese pork stew because it’s packed with ingredients, the broth is much lighter and full of umami from dashi and miso.

What Is Shichimi Togarashi?

Shichimi togarashi is a traditional Japanese seven-spice blend that adds a mild kick and a fragrant finish to many Japanese dishes. While chili pepper provides the heat, the other ingredients create layers of citrusy, nutty, and aromatic flavors rather than overwhelming spiciness.

A typical blend includes:

Chili pepper – the main source of heat
Sansho pepper – citrusy aroma with a gentle numbing sensation
Ginger – fresh, warming spice
Hemp seeds – nutty flavor and subtle sweetness
Sesame seeds – rich, toasted flavor
Dried mandarin orange peel (chinpi) – bright citrus aroma
Shiso – a refreshing herbal note

Shichimi togarashi pairs especially well with tonjiru because its citrusy and peppery aroma balances the richness of the pork and miso without overpowering the soup. Sprinkle a little on top just before serving for an extra layer of flavor.

Besides pork miso soup, shichimi togarashi is also commonly sprinkled over udon, soba, ramen, gyudon (Japanese beef bowls), yakitori, grilled fish, and even roasted vegetables.

Ingredients (2-3 servings)

Water: 2½ cups
Dashi powder: 2 tsp
Miso: 3 tbsp
Sesame oil: 2 tbsp
Black pepper: ½ tsp
Sliced pork belly or pork shoulder: 5 oz (150 g)
Daikon radish, thinly sliced: 4 oz (115 g)
Carrot, thinly sliced: 2 oz (55 g)
Medium potato: 1
Cabbage, cut into bite-sized pieces: 3 oz (85 g)
Naganegi (Japanese long green onion), thinly sliced diagonally: ½ stalk
Grated ginger: 1 tbsp
Shichimi togarashi: Optional

Instructions

Thinly slice the daikon and carrot. Cut the potato and cabbage into bite-sized pieces and thinly slice the naganegi diagonally. Grate the ginger.
Heat the sesame oil in a large pot. Add the pork and black pepper, and sauté until the pork changes color.
Add the daikon, carrot, potato, cabbage, water, and dashi powder. Bring to a boil, then reduce the heat and simmer for about 20 minutes, or until the vegetables are tender. Skim off any foam occasionally.
Add in the grated ginger, naganegi, and miso. Simmer gently for another 2–3 minutes. Do not let the soup boil after adding the miso.
Serve hot with shichimi togarashi, if desired.