Satsuma Jiru (Miso-Flavored Pork & Vegetable Soup)

chefs-mate chefs-mate 0 Comments
Servings: 6 Difficulty: Advanced
Jump To Recipe Print Recipe
A hearty, umami-rich Japanese soup featuring tender pork, root vegetables, and a savory miso broth.
Satsuma Jiru (Miso-Flavored Pork & Vegetabl recipe image
Satsuma Jiru (Miso-Flavored Pork & Vegetabl recipe image
Print Recipe

Satsuma Jiru (Miso-Flavored Pork & Vegetable Soup)

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 549.3

Description

This Satsuma Jiru is a quintessential Japanese home-style dish that warms the soul on chilly evenings. The broth is built from a foundation of pork neck bones, simmered to extract deep, savory flavors before being seasoned with rich aka miso. Tender cubes of pork join a colorful medley of seasonal vegetables, including earthy burdock root, crisp daikon, sweet carrots, and chewy konnyaku noodles. The addition of shiitake mushrooms adds a luxurious texture and aromatic depth. Perfect for a comforting weeknight dinner or a special family meal, this soup balances protein and vegetables in a harmonious bowl. Garnished with green onions and a pinch of chili spice, it offers a gentle kick that brightens the rich, savory profile.

Ingredients

Directions

  1. Bring 3/8 pint of water to a boil in a small pot. Add the diced pork, cook for 10 minutes to blanch, then drain and rinse the pork with cold water.
  2. In a large pot, cover the pork neck bones with 2 1/2 pints of cold water. Bring to a boil, uncovered, skimming off any foam or impurities that rise to the surface.
  3. Reduce the heat to low and simmer the bones gently for 30 minutes to create a rich broth.
  4. Strain the broth through a fine-mesh sieve into a clean pot, discarding the bones and any solids. Return the broth to a simmer.
  5. While the broth simmers, prepare the konnyaku. Cut the konnyaku into strips 1/4 inch wide and 2 inches long.
  6. Bring 3/8 pint of water to a boil in a separate small pot. Add the konnyaku strips, return to a boil for 1 minute to remove any odor, then drain and set aside.
  7. Steam the shiitake mushrooms for 4 minutes until tender. Discard the stalks and slice the caps into thin strips.
  8. Peel the gobo (burdock root) and cut into strips 1/4 inch wide and 2 inches long. Soak in water with a little vinegar to prevent browning.
  9. Peel the carrot and cut into strips 1/4 inch wide and 2 inches long.
  10. Peel the daikon radish and cut into strips 1/4 inch wide and 1 inch long.
  11. Peel the sweet potato and cut into 1/2-inch cubes.
  12. Add the prepared pork, gobo, carrot, daikon, and sweet potato to the simmering broth. Cook for 15-20 minutes until the vegetables are tender.
  13. Dissolve the aka miso paste in a ladleful of the hot broth, then stir it back into the pot. Add the MSG, konnyaku, and shiitake mushrooms.
  14. Heat through gently for 2-3 minutes. Do not boil vigorously after adding miso.
  15. Ladle the soup into bowls and garnish with sliced green onions and a sprinkle of hichimi togarishi.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 549.3kcal
% Daily Value *
Total Fat 31.8g49%
Saturated Fat 11.3g57%
Cholesterol 181.6mg61%
Sodium 140.7mg6%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 61.3g123%

* 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: satsuma jiru, japanese soup, miso soup, pork neck bones, aka miso, konnyaku, shiitake, gobo, daikon radish, comfort food, vegetable broth, winter soup, umami, healthy dinner, home cooking, pork broth, asian cuisine, hearty soup, misoflavored
Recipe Card powered by WP Delicious