Tonjiru

A hearty miso soup loaded with pork belly, root vegetables, and burdock for a deeply warming Japanese meal.

Ingredients

• 700g firm tofu
• 1 cup panko breadcrumbs
• 1 tbsp sliced scallion whites
• 1/2 tsp white sesame seeds
• 1/4 cup neutral vegetable oil
• a generous handful of scallions
• a handful of fresh mitsuba, chopped
• a drizzle of soy sauce
• 1 cup chicken stock

Instructions

1. 1

   Heat toasted sesame oil in a large pot over medium heat and cook the minced garlic and sliced scallion whites gently until soft and fragrant.

2. 2

   Stir in the white sesame seeds and cracked black pepper, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the large prawns and daikon radish, stirring well to coat everything in the spiced base.

4. 4

   Pour in the chicken stock, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the large prawns is tender, about 25 mins.

6. 6

   Stir in the ramen noodles and continue simmering for a few minutes more, until heated through.

7. 7

   Finish with the pickled ginger and adjust the seasoning to taste.

8. 8

   Ladle into bowls, scatter over the chives, and serve piping hot.

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