Japanese Classic Comfort in a Bowl: Gut-Healthy Tonjiru (Pork Miso Soup) with Sake Lees
- Hitomi
- Dec 2
- 4 min read
The ultimate Japanese winter staple, upgraded with the warming power of fermentation.
CONTENTS
ABOUT THIS RECIPE |
If you grew up in a Japanese household, Tonjiru (豚汁) needs no introduction. It is the sound of winter. I have such fond memories of my mother making a massive pot of this soup—we would eat it at least once a week! Unlike delicate miso soups served at sushi restaurants, Tonjiru is hearty, chunky, and satisfying enough to be a main dish.
At Koji and More, I believe in elevating traditional recipes with extra gut-health benefits. In this version, I add Sake Lees (Sake Kasu), ginger, and garlic. This "triple threat" creates a soup that doesn't just taste good—it physically warms you from the core and supports your immune system during flu season.
RECIPE OVERVIEW |
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Total Time: 30 Minutes
Serving Size: 4 Servings
Difficulty Level: Easy
Suitable For: Gluten-Free, Dairy-Free, Vegan Option Available (see notes)
NUTRITION & GUT HEALTH BENEFITS |
Sake Lees (Sake Kasu): This fermented powerhouse is rich in peptides and amino acids. It promotes blood circulation (warming the body) and contains resistant protein, which helps lower cholesterol.
Konnyaku (Konjac): Often called the "broom of the stomach" in Japan. It is almost entirely fiber and water, helping to clean your digestive tract and improve bowel movement.
Root Vegetables: Daikon, carrots, and sweet potatoes are excellent sources of dietary fiber and vitamins, grounding the body during the cold season.
Koji Miso: Living enzymes and probiotics to support your microbiome.
INGREDIENTS (4 Servings) |
This is a "clean out the fridge" style soup. While I’ve listed specific root vegetables below, feel free to use whatever you have on hand. Mushrooms, burdock root (gobo), or lotus root are also fantastic additions.
60-80g Kabocha (Japanese Pumpkin), seeds removed and cut into bite-sized chunks
2-3 inches Satsumaimo (Japanese Sweet Potato), cut into 1/3 inch rounds
2-3 inches Daikon Radish, quarter rounds (Ginkgo cut)
1 Carrot, sliced into rounds
½ Onion, thinly sliced
(Optional) 1 Naganegi (Tokyo Negi), sliced diagonally
½ pack Konnyaku, thinly sliced
Sliced Pork Belly (Shabu Shabu cut preferred)
Dashi Broth (Katsuobushi & Konbu) - Make your own for best flavor!
3 tbsp Sake Lees (Sake Kasu)
1 tsp Grated Ginger
0.5 tsp Grated Garlic
3 tbsp Koji Miso
SAKE KASU (SAKE LEES) BUYING GUIDE |
If you are new to cooking with Sake Kasu, don't be intimidated! It is an incredibly versatile and affordable ingredient that is easy to find especially, here in California.
You can also use Sake Kasu as a Daily Miso Soup Booster: You don't need to make Tonjiru to enjoy it. Simply add a tablespoon to your regular everyday miso soup! It adds a subtle creaminess, deepens the Umami, and boosts the nutritional value without overpowering the flavor.
Where to Buy: You can find Sake Kasu at most major Japanese grocery stores like Mitsuwa, Tokyo Central, Seiwa, and Nijiya.
Where to Look: It is almost always found in the refrigerated section, usually right next to the Miso paste or the pickles (Tsukemono). It looks like a white or beige paste pressed into a flat bag.
Price: It is very budget-friendly! A standard pack usually costs between $5.00 – $7.00 and will last you for many meals.
Storage & Shelf Life:
Since Sake Kasu is a fermented product containing alcohol, it keeps for a very long time.
Fridge: Transfer it to an airtight container or Ziploc bag. It stays fresh in the refrigerator for up to 6 months.
Freezer: For even longer storage (up to a year), you can freeze it. It doesn't freeze rock-hard, so you can still scoop out what you need!
INSTRUCTIONS |
Prepare the Vegetables:
Kabocha: Remove seeds and cut into bite-sized chunks.
Satsumaimo (Sweet Potato): Cut into 1/3 inch thick rounds (or half-moons if large).
Daikon: Cut into quarter rounds (Ginkgo cut).
Carrot: Slice into rounds.
Onion: Thinly slice.
Naganegi: Slice diagonally (if using).
Prep the Konnyaku: Rinse the sliced konnyaku. In a pot of boiling water, add 1/2 tsp salt and the konnyaku. Boil for 2 minutes, then drain and thinly slice. This removes the specific smell and helps flavor absorption.
Start the Base: In your soup pot, add your cold/room temperature Dashi broth and all the root vegetables (Kabocha, Satsumaimo, Daikon, Carrot). Bring to a boil, then reduce heat to low and simmer for 5 minutes. Note: Always start root veggies from cold water/broth so they cook evenly.
Add Flavor Layers: Add the sliced onions and prepped konnyaku. Simmer for another 5 minutes on low heat.
The Koji Twist: Using a ladle and chopsticks (or a whisk), dissolve the Sake Lees, grated ginger, and grated garlic into the soup.
Cook the Meat: Gently add the pork belly slices one by one so they don't clump together. Simmer on medium heat for about 3 minutes without a lid. Be gentle when stirring so you don't break the pumpkin or sweet potato!
Finish: Once the pork is cooked through, turn off the heat. Dissolve the Koji Miso into the soup. Serve immediately!
RECIPE NOTES |
Why Cold Dashi for Root Vegetables? Root vegetables are dense. If you drop them into boiling water, the outside cooks too fast while the inside remains hard. Starting from cold water ensures a perfect, melt-in-your-mouth texture.
Dashi Matters: Try to avoid instant dashi powders loaded with salt, artificial additives, and/or MSG. Making a simple soak of Kombu and Katsuobushi makes a world of difference in flavor.
Vegan Variation: To make this plant-based, use a Kombu and Dried Shiitake Dashi. Swap the pork for firm tofu or fried tofu pouches (Aburaage). It becomes a hearty Kenchinjiru style soup!
SERVING SUGGESTIONS |
Serve with a bowl of steamed rice and some Japanese pickles (tsukemono) for a complete, traditional breakfast or dinner.
FINAL THOUGHTS |
This soup is the definition of "food as medicine." It warms, heals, and satisfies. I hope it becomes a winter tradition in your home just as it is in mine! Let us know if you try adding the Sake Lees—it’s a game changer! 🥢✨
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