Japanese cuisine · Soups & Stews

Tonjiru

Hearty miso soup with daikon, carrot, konnyaku, tofu and thinly sliced beef, the ultimate winter meal.

Ingredients · for 4 servings

• 300 g beef (thinly sliced)
• 300 g daikon radish
• 2 carrots
• 200 g konnyaku (or 200 g shiitake as a substitute)
• 200 g firm tofu
• 1 stalk leek
• 1.2 l dashi
• 5 tbsp miso paste
• 1 tbsp sesame oil
• 1 tbsp sake
• 1 tsp shichimi togarashi (or chili flakes as a substitute)

Instructions

1. Peel the daikon and carrots and cut into thin quarter-rounds, cut the leek into 1 cm rings, the tofu into 2 cm cubes and the konnyaku into narrow strips.
2. Blanch the konnyaku in boiling water for 2 min. and drain, so the slightly bitter aftertaste disappears.
3. Heat sesame oil in a large pot and sear the beef in it for 2–3 min. over high heat until it loses its red color.
4. Add daikon, carrots and konnyaku, cook along for 3 min., deglaze with the sake and pour in the dashi.
5. Simmer gently covered for 20 min. until the root vegetables are soft, skimming off any rising foam, then add tofu and leek and let steep for 3 min.
6. Stir the miso paste smooth in a ladle with a little hot broth, fold it in and do not let the soup boil again; serve hot sprinkled with shichimi togarashi.