Tonjiru (or Butajiru, 豚汁) is a type of miso soup made with pork and hearty root vegetables such as Gobo (burdock root) and carrots. Although it shares the same miso base, Tonjiru tastes quite different from ordinary miso soup. The broth is deeply flavorful, enriched by the umami from pork and the earthy depth of Gobo, giving it a unique and robust character.
What’s Tonjiru?
Tonjiru, also known as pork miso soup, may feel like a timeless Japanese comfort food, but its history is relatively short. For over a thousand years—until the mid-1800s—Japan officially prohibited the consumption of pork and beef, even though meat was occasionally consumed in secret under the guise of medicinal eating, believed to aid recovery from illness or boost physical strength. Because of this, the idea of adding meat to miso soup was very uncommon.
Today, Tonjiru is often enjoyed in the colder months and is a common sight at outdoor events in winter. The richness of pork fat helps the soup retain heat longer, warming you from the inside out. While you can find Tonjiru at restaurants and diners in Japan, it is still very much a home-cooked dish—something made in a big pot for family gatherings or cozy nights in.
Because it’s a wintertime favorite (though not limited to the season), Tonjiru typically features seasonal root vegetables. Gobo (burdock root), carrots, and daikon radish are essential for their earthy flavor and texture. Konnyaku, a firm, chewy jelly-like food made from the konjac plant, is another traditional ingredient. It adds a unique texture and is highly recommended—unless you’re not a fan of its distinctive bite.
Tonjiru is more of a dinner or lunch soup than a breakfast one. With its hearty flavor, satisfying ingredients, and the extra prep work involved in chopping various vegetables and pork, it’s best reserved for meals when you have the time to savor it. Rich, savory, and nourishing, Tonjiru is the ultimate comfort soup—perfect for warming up body and soul.
How to cut vegetables for Tonjiru?
Of course, you can cut the vegetables any way you like, but here are some suggested cutting styles. Different cutting styles create a variety of textures, making the dish more interesting and visually appealing.
- Daikon radish – Ichogiri (銀杏切り), quarter rounds
- Carrot – Hangetugiri (半月切り), thin half rounds
- Konnyaku – Tanzakugiri (短冊切り), thin, small rectangles
Tips and substitutions for Tonjiru
- Dashi stock gives deeper flavor to the dish, but water is fine to use instead for the soup since you’ll get plenty of flavor from the pork and vegetables.
- Pork should be added toward the end of cooking because it gets tough if cooked too long.
- Pork belly is a popular choice for Tonjiru, but any cut of pork works well as long as it has a bit of fat for richness.
- Other additions like sweet potatoes and brown onions bring a natural sweetness that complements the savory soup.
- For an extra layer of flavor, sprinkle on some Shichimi Togarashi (Japanese red chili powder) or toasted sesame seeds if you like—they add a nice twist to the dish.
Short video
Full recipe video is also available in the recipe box below and on our YouTube channel.
Tonjiru Recipe
Equipment
- 1 Yukihira pot or any pot
Ingredients
- 3 oz pork (thinly sliced)
- 1/2 carrot
- 6 inches Gobo (burdock root)
- 2 inches Daikon
- 1/2 block Konnyaku
- 2 green onions
- 3 cup Dashi
- 3 Tbsp Miso Paste
Instructions
- Cut pork into small pieces. Cut carrot and Daikon into quarters, length wise, then slice thinly (looking like little fans). Shave Gobo thinly. Cut Konnyaku into 2″ long thin slices. And finally cut green onions into 1/4″ (5mm) pieces.
- Let Dashi boil in a pot and add carrot, Gobo, Daikon, and Konnyaku, and cook until the vegetables are tender at medium heat.
- Turn down the heat to low, and add meat. When meat change color, add Miso paste and stir. Add green onion and serve.
Video
This recipe was originally published in October 2014. The post was updated on May 7, 2025 with more useful content, new photos and a short video.
