Tonjiru (豚汁), also known as Butajiru in some regions of Japan, is a hearty Japanese pork and vegetable soup made with dashi broth, miso paste, tender slices of pork, tofu, and an assortment of root vegetables. Unlike the lighter everyday Miso Soup (Misoshiru), Tonjiru is a filling, one-pot meal packed with protein, vegetables, and deep umami flavors.

A favorite during autumn and winter, Tonjiru is commonly served in Japanese homes, school cafeterias, ski resorts, festivals, and traditional restaurants. The combination of savory pork, earthy vegetables, and rich miso broth creates a warming and satisfying dish that pairs beautifully with steamed rice and grilled fish.

Nutritious, comforting, and easy to customize with seasonal ingredients, Tonjiru is one of Japan's most beloved home-cooked soups.

What is Tonjiru?

Tonjiru is a traditional Japanese soup prepared by simmering thinly sliced pork with root vegetables in dashi broth before finishing the soup with miso paste. The vegetables absorb the savory broth while the pork adds richness, creating a soup that is both nourishing and deeply flavorful.

The name combines:

  • Ton (豚) – Pork
  • Jiru (汁) – Soup

Depending on the region, the soup may also be called Butajiru, but both names refer to the same comforting dish.

Cuisine: Japanese

Category: Soup / Main Course

Origin: Japan

Preparation Time: 20 minutes

Cooking Time: 35 minutes

Total Time: 55 minutes

Servings: 4

Difficulty: Easy

Ingredients

For the Soup

  • 200 g thinly sliced pork belly or pork shoulder
  • 4 cups dashi stock
  • 3 tablespoons miso paste (red, white, or mixed)
  • 1 tablespoon vegetable oil or sesame oil

Vegetables

  • 1 carrot, sliced
  • 1 daikon radish, sliced
  • 1 burdock root (gobo), thinly sliced
  • 2 medium potatoes, cubed
  • 1 onion, sliced
  • 100 g konjac (konnyaku), sliced (optional)
  • 100 g firm tofu, cubed
  • 2 green onions, sliced

Optional Ingredients

  • Shiitake mushrooms
  • Napa cabbage
  • Sweet potato
  • Lotus root
  • Aburaage (fried tofu)
  • Shimeji mushrooms
  • Garlic
  • Ginger

Garnishes

  • Sliced green onions
  • Shichimi Togarashi (Japanese seven-spice)
  • Toasted sesame seeds
  • Yuzu zest

Equipment Needed

  • Large soup pot
  • Knife
  • Cutting board
  • Ladle
  • Small bowl
  • Fine mesh strainer (optional)

Step 1: Prepare the Ingredients

Wash and peel the vegetables.

Slice:

  • Carrot
  • Daikon
  • Burdock root
  • Onion

Cube:

  • Potatoes
  • Tofu

If using konjac, blanch it briefly in boiling water to reduce its natural aroma.

Step 2: Cook the Pork

Heat the oil in a large pot.

Add the pork.

Cook over medium heat until lightly browned.

If using pork belly, some fat will render and add flavor to the soup.

Step 3: Add the Vegetables

Add:

  • Onion
  • Carrot
  • Daikon
  • Burdock root
  • Potatoes
  • Konjac

Cook for about 5 minutes, stirring occasionally.

Step 4: Add the Dashi

Pour in the dashi stock.

Bring to a gentle boil.

Reduce to a simmer.

Cook for 20–25 minutes, or until the vegetables become tender.

Add the tofu during the final 5 minutes of cooking.

Step 5: Add the Miso

Place the miso paste into a ladle or small bowl.

Mix it with a little hot broth until smooth.

Gradually stir the dissolved miso into the soup.

Do not boil after adding the miso, as this can reduce its aroma and delicate flavor.

Step 6: Garnish and Serve

Ladle the soup into bowls.

Top with:

  • Green onions
  • Sesame seeds
  • Shichimi Togarashi
  • Yuzu zest (optional)

Serve immediately while hot.

Traditional Variations

Classic Tonjiru

Prepared with pork belly, root vegetables, tofu, and mixed miso.

Country-Style Tonjiru

Includes larger vegetable pieces and a generous amount of burdock root for a rustic homemade style.

Spicy Tonjiru

Finished with Shichimi Togarashi or chili paste for a mild kick.

Mushroom Tonjiru

Made with shiitake, shimeji, and enoki mushrooms for extra umami.

Hokkaido Tonjiru

Often includes potatoes, butter, sweet corn, and seasonal vegetables, reflecting the region's agricultural traditions.

Chef's Tips

  • Pork belly adds richness, while pork shoulder creates a leaner soup.
  • Use freshly made dashi whenever possible.
  • Slice vegetables evenly so they cook at the same rate.
  • Dissolve the miso before adding it to the pot.
  • Never boil the soup after adding the miso.
  • Allow the soup to rest for a few minutes before serving to let the flavors meld.

Common Mistakes

  • Boiling the soup after adding the miso
  • Cutting vegetables into uneven sizes
  • Adding tofu too early
  • Using excessive miso, making the soup overly salty
  • Skipping the burdock root, which contributes a traditional earthy flavor
  • Cooking the pork at too high a temperature, making it tough

Nutritional Information (Per Serving)

  • Calories: 280 kcal
  • Protein: 15 g
  • Carbohydrates: 18 g
  • Fat: 16 g
  • Fiber: 4 g
  • Sugar: 5 g
  • Sodium: 760 mg

Values may vary depending on the ingredients and type of miso used.

Serving Suggestions

Tonjiru pairs perfectly with:

  • Steamed Japanese rice
  • Onigiri (rice balls)
  • Grilled salmon
  • Yakizakana (grilled fish)
  • Tamagoyaki
  • Pickled vegetables (Tsukemono)
  • Karaage
  • Tempura
  • Cucumber salad
  • Green tea

It is also commonly served with:

  • Japanese breakfast sets
  • Bento meals
  • Winter festival menus
  • Family dinners

Storage

  • Refrigerate Tonjiru in an airtight container for up to 3 days.
  • Reheat gently over low heat without boiling to preserve the flavor of the miso.
  • The soup often tastes even better the next day as the flavors continue to develop.
  • Freeze the broth and pork separately if possible for up to 2 months, although tofu and potatoes may become softer after thawing.

Frequently Asked Questions

What is the difference between Tonjiru and Miso Soup?

Traditional Miso Soup is typically lighter and contains only a few ingredients such as tofu and seaweed. Tonjiru is heartier, featuring pork, root vegetables, tofu, and a richer broth, making it substantial enough to serve as a meal.

Which type of miso works best?

Mixed miso (Awase Miso) is the most common choice because it balances sweetness and richness. Red miso creates a deeper, bolder flavor, while white miso results in a milder soup.

Can I make Tonjiru without pork?

Yes. You can replace the pork with chicken, seafood, or tofu for different variations. For a vegetarian version, use kombu and shiitake dashi and omit the meat.

Why shouldn't the soup boil after adding miso?

Boiling can reduce the aroma of the miso and alter its delicate flavor. Keeping the soup just below a boil preserves its best qualities.

Is Tonjiru healthy?

Yes. Tonjiru provides protein from pork and tofu, fiber and vitamins from vegetables, and the benefits of fermented miso. Choosing lean pork and moderating the amount of miso can help reduce fat and sodium while maintaining its rich flavor.

Final Thoughts

Tonjiru is one of Japan's most comforting soups, combining tender pork, wholesome vegetables, and a deeply savory miso broth into a nourishing and satisfying meal. Its hearty ingredients, warming flavors, and adaptability to seasonal produce have made it a cherished favorite in Japanese households for generations. Whether enjoyed on a cold winter evening or as part of a traditional Japanese meal, Tonjiru showcases the harmony of simple ingredients transformed into a rich, flavorful dish that embodies the comforting spirit of Japanese home cooking.