Japanese Pork Miso Soup (Butajiru) with Root Vegetables

Japanese pork miso soup, often called tonjiru or butajiru, is a savory Japanese soup of thinly sliced pork, miso, and vegetables such as daikon, carrot, and potato. This home-style version simmers the ingredients in dashi until tender, then adds miso off the heat for a broth that is deeply flavored without becoming harsh.

Ingredients

2 teaspoons neutral cooking oil (10 ml)
8 ounces thinly sliced pork shoulder or pork belly (225 g), cut into bite-size pieces if needed
1 small onion, thinly sliced, about 1 cup (150 g)
1 medium carrot, cut into thin half-moons, about 1 cup (130 g)
6 ounces daikon radish, peeled and cut into thin half-moons, about 1 1/2 cups (170 g)
1 medium potato, scrubbed and cut into 1/2-inch cubes, about 1 cup (170 g)
1 cup chopped konnyaku, about 1/2 block (125 g), optional
6 cups dashi (1.4 L), homemade or prepared from instant dashi according to its package directions
1/3 cup miso paste (about 75 g), white, yellow, or a blend, plus more to taste
2 scallions, thinly sliced, about 1/4 cup (25 g)
1 teaspoon toasted sesame oil (5 ml), optional, for finishing

Dashi is a Japanese stock commonly made with kombu seaweed and dried bonito flakes; instant dashi is a practical, widely available option. If you cannot find it, use 6 cups (1.4 L) low-sodium vegetable broth or water with a small amount of broth concentrate. Either substitute works, though it gives the soup a less distinctly Japanese, less seafood-rich background flavor. Konnyaku, a firm, springy yam-based food, is also optional; use sliced mushrooms for a softer, more familiar texture, or leave it out.

Instructions

Prepare the vegetables and pork. Slice the onion, carrot, daikon, and scallions, and cut the potato into even cubes so the pieces cook at about the same rate. If using konnyaku, rinse it under cool water and cut it into bite-size pieces. Cut the pork into short strips if the slices are long. Thinly sliced pork sold for hot pot or shabu-shabu is convenient, but thinly sliced pork shoulder or belly from a butcher works as well.
Brown the pork gently. Set a large, heavy pot over medium heat and add the neutral oil. Add the pork in an even layer, working in batches if the pot is crowded, and cook for about 3 minutes, stirring once or twice. The goal is to lose some of the raw look and render a little fat, not to crisp or deeply brown the meat. If using lean shoulder, take care not to leave it in the pot longer than needed; it will continue cooking in the broth.
Soften the aromatics and vegetables. Add the onion and stir for 1 minute, scraping up any flavorful bits from the pot. Add the carrot, daikon, potato, and konnyaku if using. Stir for another 2 minutes so the vegetables are lightly coated in the pork fat and oil. This short start in the pot helps build flavor, while the later simmer softens the root vegetables evenly.
Simmer in dashi. Pour in the dashi and bring the pot just to a boil, skimming off any foam that gathers on the surface. Lower the heat to maintain a gentle simmer, partially cover the pot, and cook for 15 to 17 minutes. The soup should bubble quietly rather than boil vigorously. Check the potato and daikon with the tip of a knife; they should be tender but still hold their shape. If the pieces are not quite ready, simmer for a few more minutes and check again.
Check the pork and season with miso. Make sure the thickest pork pieces reach 145°F (63°C), the USDA FSIS safe minimum temperature for whole cuts of pork. Turn off the heat and let the soup stand for 3 minutes. In a small bowl, whisk the miso with a ladleful of hot broth until smooth, then stir that mixture back into the pot. Taste before adding more: miso varies in saltiness, and the broth can go from balanced to too salty with only a small extra spoonful. Avoid boiling the soup after adding miso, since a hard boil can dull its aroma and make the broth taste less rounded.
Finish and serve. Stir in most of the scallions and the sesame oil, if using. Ladle the soup into warm bowls and scatter the remaining scallions over the top. Serve promptly while the vegetables are tender and the broth is hot. If the soup cools while you are setting the table, rewarm it gently over low heat without bringing it to a rolling boil.

Tips

Cut vegetables to a similar thickness. Daikon and carrot take longer to soften than onion, so slice the roots thinly and evenly. Keep potato cubes close to 1/2 inch (1.3 cm); much larger pieces may still be firm when the daikon is ready. If your slices are thicker than described, allow extra simmering time and check each vegetable rather than relying on the clock alone.
Choose pork to suit the broth. Pork belly makes a richer soup and releases more fat, while shoulder gives a meatier, less fatty result. If a visible layer of fat gathers on top, skim off a little with a spoon, but leave enough to carry the pork flavor. Very lean pork can become dry if browned hard, so cook it gently and let the simmer finish the job.
Add miso gradually. Miso pastes differ in saltiness, sweetness, and strength. Start with the stated amount, dissolve it separately in hot broth to prevent lumps, then taste and add more in small increments. Do not add salt automatically; dashi and miso may already provide all the seasoning the pot needs.
Keep a gentle simmer. A vigorous boil can break up potato pieces, make pork tougher, and cloud the broth. Once the soup reaches a boil, turn the heat down promptly. If using instant dashi, follow the package dilution instructions and avoid a highly concentrated stock unless you have checked its salt level.

Serving Suggestions

Serve tonjiru as part of a Japanese-style meal with steamed rice and a simple side, such as cucumber pickles, lightly dressed greens, or a small dish of tofu. The soup is substantial enough to make a light lunch with rice, but it also fits beside grilled fish, chicken, or vegetables as one course in a larger dinner. A small bowl is often a satisfying portion when the rest of the meal includes several dishes; use a larger soup bowl if serving it as the main dish.

Set out extra sliced scallions and a little shichimi togarashi, a Japanese seven-spice seasoning, for anyone who wants a brighter or gently spicy finish. A squeeze of citrus is not traditional in every household, but a small amount of yuzu or lemon can lift a particularly rich pork-belly broth. Keep garnishes modest so the savory miso and the sweetness of the root vegetables remain easy to taste.

Variations

There is no single fixed set of vegetables for tonjiru. Family and regional versions vary with the season, available produce, the cut of pork, and the miso on hand. Gobō, or burdock root, is a common choice when available; peel or scrub it, slice it thinly, and add it with the other root vegetables. It brings an earthy flavor and a firmer bite. If you cannot find it, add extra carrot or daikon rather than seeking a special substitute.

For a deeper, sweeter broth, use a mixture of red and white miso, or choose a stronger red miso and begin with slightly less than the listed quantity. White miso is generally milder and sweeter, so it makes a gentler soup. Blended miso gives you room to adjust the balance. Whatever variety you use, dissolve it into hot broth and taste before adding the full amount, since brands and styles can vary considerably.

To make a vegetable-forward version, omit the pork and start the onion and vegetables in 1 tablespoon (15 ml) of neutral oil. Use kombu-based dashi or vegetable broth; this creates a lighter, less meaty soup. Add mushrooms, such as shiitake or oyster mushrooms, in place of konnyaku or alongside the roots. For a more filling bowl, add 7 ounces firm tofu (200 g), cubed, during the final 5 minutes of simmering. Tofu softens the texture and takes on the broth without requiring a separate cooking step.

You can also vary the starch. Sweet potato works in place of regular potato and contributes extra sweetness, while taro gives the soup a softer, slightly sticky texture. Cut either into similar-sized pieces and check for tenderness as they simmer. Avoid adding too many vegetables at once: the pot needs enough broth to circulate around them, and an overcrowded soup can cook unevenly and taste less concentrated.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking in a covered, shallow container. The soup keeps for 3 to 4 days in the refrigerator. If you expect leftovers, you can store the miso separately and stir it into each portion after reheating; this preserves more of its fresh aroma. Soup with miso already mixed in is still fine to store, though its flavor may mellow over time.

Reheat only the amount you plan to eat in a saucepan over medium-low heat, stirring occasionally, until it is steaming hot throughout and reaches 165°F (74°C), the USDA FSIS temperature for reheated leftovers. Do not let it boil hard. You can also reheat an individual serving in the microwave in a microwave-safe bowl, loosely covered, stirring midway and checking the temperature in more than one spot. Add a splash of water or dashi if the broth has reduced or the vegetables have absorbed some liquid.

For longer storage, freeze portions in airtight freezer-safe containers, leaving a little room for expansion; use within about 2 months for best texture. Potato can become grainy after freezing and thawing, and daikon may soften, so the thawed soup will not have quite the same texture as freshly made. Thaw overnight in the refrigerator and reheat to 165°F (74°C). Do not leave the soup at room temperature for extended storage.

Frequently Asked Questions

Is tonjiru the same as butajiru?

They are commonly used names for Japanese pork miso soup, and both refer to a soup built around pork, miso, and vegetables. The preferred pronunciation or name can vary by region and household. The actual ingredients are flexible, so one cook may use daikon and potato while another adds burdock, tofu, or mushrooms.

What kind of miso should I use?

White miso gives a milder, sweeter broth, while red miso is usually more assertive and savory. Yellow or blended miso is a useful middle ground. Any of these can work in this recipe. Since their salt levels differ, begin with the measured amount, taste the broth, and adjust a spoonful at a time.

Can I make this soup without dashi?

Yes. Low-sodium vegetable broth is a convenient substitute, and water with a suitable broth concentrate can also work. The flavor will be less like a classic dashi-based soup, so taste carefully after adding the miso. If you can find instant dashi, preparing it according to the package directions is a simple way to keep the broth’s characteristic savory flavor.

Can I prepare tonjiru ahead of time?

Yes. Cook the pork and vegetables in the dashi, cool the soup promptly, and refrigerate it for up to 3 to 4 days. For the freshest miso flavor, hold back the miso and stir it into the reheated broth before serving. If it is already mixed in, warm the soup gently and avoid a rolling boil.

Why did my soup turn out too salty?

Miso, instant dashi, and prepared broth can all contribute salt, so using a full-strength stock with a salty miso may push the soup out of balance. Next time, use low-sodium broth or dilute concentrated dashi, and add the miso gradually after tasting. To soften an already salty pot, add a little hot water or unsalted dashi and taste again; adding more vegetables can also help if you have enough time to cook them tender.

Can I use frozen vegetables or a different cut of pork?

Fresh root vegetables give the most reliable texture, but frozen sliced mushrooms or other quick-cooking vegetables can be added near the end so they do not turn mushy. Thinly sliced pork belly or shoulder is easiest to cook evenly. If using thicker pork pieces, cut them smaller and verify that the thickest pieces reach 145°F (63°C), then allow the required 3-minute rest before serving.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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