Satsuma Jiru (Miso-Flavored Pork & Vegetable)

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Servings: 6 Difficulty: Advanced
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Japanese-style warm and comforting soup that brings home-style flavor to your table
Satsuma Jiru (Miso-Flavored Pork & Vegetable recipe image
Satsuma Jiru (Miso-Flavored Pork & Vegetable recipe image
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Satsuma Jiru (Miso-Flavored Pork & Vegetable)

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 183.1

Description

This Satsuma Jiru is a deeply comforting Japanese-style miso soup featuring tender pork neck bones, hearty root vegetables, and earthy shiitake mushrooms. The broth is rich and savory, enhanced by the subtle sweetness of sweet potato and the crisp texture of gobo (burdock root). It&# 226;€™s the perfect dish for chilly evenings or when you need a restorative, home-cooked meal. Packed with umami flavor and wholesome ingredients, this soup is simple to prepare yet delivers a complex, satisfying taste that warms you from the inside out. Ideal for family dinners or as a soothing comfort food on rainy days.

Ingredients

Directions

  1. Rinse the pork neck bones and place them in a large pot. Cover with 2.5 pints of cold water and bring to a boil over high heat, uncovered.
  2. Once boiling, reduce the heat to low and simmer gently for 30 minutes to extract flavor from the bones.
  3. Strain the broth through a fine-mesh sieve into a clean bowl or container. Discard the solids or reserve the cooked meat if desired.
  4. While the broth simmers, peel the daikon radish and cut it into 1/4-inch wide by 1-inch long strips.
  5. Peel the carrot and cut it into 1/4-inch wide by 2-inch long strips.
  6. Peel the gobo (burdock root) and cut into similar strips to the other vegetables.
  7. Peel the sweet potato and cut into bite-sized chunks or strips.
  8. Cut the konnyaku (konjac jelly) into 1/4-inch wide by 2-inch long strips.
  9. Bring a small pot of water to a boil. Add the diced pork and cook for 10 minutes. Drain and set aside.
  10. Bring another small pot of water to a boil. Add the konnyaku strips, return to a boil, then drain and set aside to remove any raw smell.
  11. Steam the shiitake mushrooms for 4 minutes. Once tender, discard the hard stalks and slice the caps into thin strips.
  12. In the main pot, bring the strained pork broth back to a simmer. Add the daikon, gobo, carrot, and sweet potato.
  13. Simmer the vegetables until they are just tender but still retain some bite, about 10-15 minutes.
  14. Add the cooked pork, konnyaku, and sliced shiitake mushrooms to the pot.
  15. Dissolve the red miso (aka miso) in a small amount of warm broth or water, then stir it into the main pot.
  16. Season with a pinch of MSG and hichimi togarashi (seven-spice chili powder) to taste.
  17. Heat through gently without boiling vigorously to preserve the miso flavor.
  18. Garnish with sliced green onions before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 183.1kcal
% Daily Value *
Total Fat 10.6g17%
Saturated Fat 3.8g19%
Cholesterol 60.5mg21%
Sodium 46.9mg2%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 20.4g41%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: japanese soup, miso soup, pork bone broth, satsuma jiru, winter comfort food, vegetable soup, daikon radish, shiitake mushrooms, gobo root, konnyaku jelly, homemade broth, umami rich, healthy dinner, asian cuisine, root vegetables, pork neck bones, comforting meal, savory soup, traditional recipe, family dinner
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