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Midnight Diner’s “Tonjiru” ~ Japanese Pork Belly & Root Vegetable Soup w/ Dashi & Red Miso Broth (plus Vegetarian Option)
MY PALEO MARIN20Ingredients
55Minutes
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Ingredients
US|METRIC
5 SERVINGS
- 10 oz. pork belly (very thinly sliced, pre-sliced in package, or freeze the piece of meat for 15 minutes and then thinly slice; for vegetarian, omit this ingredient and add more vegetables, mushrooms and tofu or paneer)
- 1 yellow onion (peeled, cut in quarters and sliced in 1/8" slices)
- 1 daikon radish (medium, peeled, halved lengthwise and cut in 1/8" horizontal slices)
- 2 medium carrots (peeled, halved lengthwise and cut in 1/8" horizontal slices)
- 2 potatoes (white, peeled, quartered and cut in 1/8" slices)
- 1 long green onion (cut into 1/8" pieces at a diagonal)
- 1 tsp. ginger (peeled and grated)
- 8 oz. medium tofu
- 8 oz. paneer cheese
- 8 oz. taro
- 1/2 block konnyaku (konica)
- 1 piece aburaage (deep-fried tofu pouch)
- 1 Tbsp. roasted sesame oil
- 6 cups dashi (Japanese soup stock, for example Hondashi brand; for vegan, use Kombu Dashi)
- 6 Tbsp. miso paste (for example Miyako Cold Mountain brand)
- 1 green onion (sliced lengthwise and cut into 1/8" slices at a diagonal)
- Korean chili flakes
- Korean chili flakes
- shichimi togarashi
- spice
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