Gluten-Free Japanese Tonjiru

Ingredients

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• 6 cups gluten-free pork or vegetable stock Shop
• 1 lb pork shoulder, cut into 1-inch cubes
• 1 large onion, chopped
• 2 medium carrots, peeled and sliced
• 2 medium daikon radishes, peeled and sliced
• 2 medium potatoes, peeled and cubed
• 2 cloves garlic, minced
• 2 tbsp vegetable oil
• 2 tbsp gluten-free miso paste (red or white) Shop
• 1 tbsp gluten-free soy sauce or tamari Shop
• 1 tsp salt and pepper to taste
• 1/4 cup chopped scallions, for garnish

Instructions

1. 1 Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the cubed pork shoulder and sear it on all sides until nicely browned, about 5-7 minutes. This browning develops a rich flavor base for the soup.
2. 2 Add the chopped onion, minced garlic, sliced carrots, and daikon radishes to the pot. Sauté the vegetables with the pork for about 5-7 minutes, stirring occasionally, until the onions become translucent and fragrant.
3. 3 Pour in the gluten-free pork or vegetable stock, ensuring it covers the pork and vegetables. Bring the liquid to a rolling boil, then reduce the heat to low, cover the pot, and let it simmer gently for at least 30 minutes, or until the pork is tender and the vegetables are cooked through.
4. 4 Stir in the cubed potatoes and continue to simmer, covered, for another 15-20 minutes, or until the potatoes are fork-tender and have absorbed some of the broth's flavor. The soup should have a comforting aroma at this stage.
5. 5 In a small bowl, whisk together the gluten-free miso paste and gluten-free soy sauce or tamari with a ladleful of the hot broth until smooth. Stir this mixture back into the soup. Do not boil the soup after adding miso, as this can diminish its flavor and beneficial properties. Season with salt and pepper to taste, and garnish with chopped scallions before serving.

Nutrition (per serving)

Tips & Notes

• Skim the foam from the surface as the pork starts to simmer for a clearer broth.
• Stir the miso in off the boil, as step 5 does. Boiling dulls its flavor.
• Choose a miso and tamari labeled gluten-free. Some miso is fermented with grains that contain gluten.

Common questions