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Cuisine: Japanese
Keyword: carrots, chicken soup, dashi, egg, japanese, pork slices, tonjiru


  • 150 - 200 gms pork belly slices cut into bite sized pieces (or feel free to use other cuts of pork)
  • 2 carrots peeled, chopped roughly
  • 1 onion diced
  • 2 cloves garlic chopped
  • 3 - 4 cups Dashi stock I used the powder mixed with water
  • 1 1/2 tablespoons light soy sauce
  • 1 tablespoon mirin
  • White pepper
  • 2 tablespoons miso I used a grainy type but use white miso and not the red ones
  • Hard Boiled Quail's eggs optional
  • Chopped scallions
  • Sunflower oil
  • Shichimi pepper


  • Dice the onion and chop the garlic. Cut the pork belly into slices.
  • In a heavy based pot, sautee the onions first in a little sunflower oil till they're translucent. Add the pork belly and garlic. Sautee till the pork is cooked on all sides.
  • Pour in the dashi stock just a little first to de-glaze the bits stuck at the bottom. Pour in the rest of the dashi stock and add carrots. Let it come to a boil and simmer for about 10 - 15 mins till the carrots are soft.
  • Add mirin and pepper. Add hard boiled quails' eggs just before dissolving miso.
  • Turn the heat off and dissolve miso into the soup. Sometimes certain miso can be quite salty in itself and you might not need soy sauce. I omitted mine. But always taste and check the seasoning.
  • I used a grainy type of miso here because it's all I have but the original recipe calls for white miso.
  • Serve hot in bowls scattered with some chopped scallions on top and shichimi pepper if you'd like.