Tonjiru (miso soup with pork and vegetables)
Pork provides satisfying protein, while daikon, carrot, and shiitake give the soup more body without loading it with carbs. Miso and hondashi bring a deep umami flavor, so even a modest portion feels warming and complete. It is a hearty home-style Japanese soup that fits a keto routine well.
Slice the shiitake mushrooms (40 g) into strips, cut the daikon (120 g) into quartered slices, cut the carrot (40 g) into half-moons, and julienne the burdock root (20 g). Slice the pork (60 g) into thin bite-size pieces.
Heat the neutral vegetable oil (7 g) in a pot or deep pan and quickly fry the pork for 1-2 minutes. Add the daikon, carrot, shiitake, and burdock root, then cook everything together for about 2 minutes so the vegetables warm through slightly.
Pour in the water (400 g), add the hondashi stock powder (4 g), and bring the soup to a boil. Simmer for about 5 minutes over medium heat, skimming off any foam.
Take the pot off the heat, stir in the miso paste (27 g) until dissolved, and ladle the tonjiru into bowls. Finish with green onion (10 g) and serve hot.
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