January 9, 2009
Tonjiru Miso Stew for the Cold Winter
One of my new year resolutions is to cook more. I’m serious this time! Here’s something I made yesterday that is super easy, and perfect for the cold winter months. Oops, I’m in California where it’s 65 today. Sorry NYC suckas!!!
Tonjiru is a Japanese dish, which is just miso soup with hearty vegetables, tofu and pork. That’s it. For you veggies, just leave the pork out.
I had pork butt in the fridge so I chopped it up, along with potatoes, carrots and onions. Also added konnyaku and daikon radish, but these are not neccessary. Stir fry in a pot with some oil, until pork is about done.
Add enough water to completely cover vegetables. Let water come to a boil, then lower heat a little to let it stew a little bit. Add tofu.
Add a few tablespoons of miso- depending on how much soup there is. Just start with a few, and add more to taste. Add dashi (MSG) if you need, but you don’t need too much of it. I find that the pork flavors it enough. Just do what you like!
Let it simmer on medium heat for about 20 minutes, until potatoes are completely cooked. I added greens last, or else they turn a nasty brown color.
That’s it! I like mine with scallions and some shichimi pepper. Enjoy!
4 Comments
First suburban mall chick enjoying Vegas trip, now domesticated. Next knitting? RIP Kayo..
i actually want you to teach me how to make knit flower pins.
Goddamn that tonjiru looks good! As soon as I’m through with my cleansing week I’ll be all over that…
wait- you are doing the Gwenyth cleanse this week? please be sure to write a little about it when you are done (or during- although i guess writing on a food blog is the last thing you want to do when you are not eating). i’m thinking about doing it, but looks sorta high-maintenance, in terms of ingredients.