Origin:
Chef in the Market October 3, 2009
Chef Naoko
Notes:
Tonjru is a typical Japanese miso soup. It is said that a daily helping of miso soup, which is based on fermented soy beans, has great nutritional value and helps to keep the body healthy. This version uses local seasonal vegetables which add to the nutritional value, and also give the soup the flavor of Oregon. Other ingredients can be substituted, such as fish, seafood or chicken. Please choose a miso paste which is natural and does not contain additives.
Serves 4-6
Ingredients:
These vegetables were selected for the demonstration, however, feel free to substitute any that you prefer:
1oz Gobo(burdock)
1oz Leekâ¨1oz carrot
1oz chard
1oz Nameko (wild mushroom)
3oz chopped pork
2 oz Miso
3cups water
10g dry bonito
Method:
To make a fish broth, boil the dry bonito in the water for 2 min then remove the bonito with a strainer.
Slice the gobo and soak in cold water for 5 minutes. This removes some of the bitterness.
Slice the carrots, leeks, and chard.
Slice the pork.
Very carefully chop the nameko.
Add the gobo, carrot, leek, chard and pork to the broth, and simmer until tender.
Finally add the chopped nameko and miso