🍲 From a Tiny House in Rural Thailand: Japanese Tonjiru Made with Love
From a Small House in Thai Countryside
Japanese Cuisine Made in Thailand
🍲 Authentic Tonjiru （Pork Miso Soup） 🍲
Serves 4-6
Beginner
Our cozy Thai countryside kitchen where Japanese magic happens
Hello from the Heart of Thailand! 🇹🇭
Sawasdee ka! Welcome to my little corner of paradise here in rural Thailand, where the roosters crow at dawn,
the air smells of jasmine, and somehow… I’m making the most incredible Japanese tonjiru soup you’ve ever tasted!
You might be wondering: “How did a girl living in a traditional Thai wooden house become obsessed with Japanese
pork miso soup?" Well, grab a cup of Thai tea and let me tell you this delicious story that started during a
rainy season three years ago…
Living in the countryside means you get creative with ingredients, and when I discovered that our local market
had everything I needed to make authentic tonjiru, I knew it was meant to be. This isn’t just a recipe –
it’s a bridge between two cultures I love, served with a generous helping of Thai hospitality! 🌴✨
What is Tonjiru? 🤔
Tonjiru （豚汁）, also known as butajiru, is Japan’s ultimate comfort food –
a hearty pork and vegetable miso soup that warms your soul from the inside out. Think of it as the Japanese
equivalent of your grandmother’s chicken soup, but with more umami and vegetables!
Unlike regular miso soup, tonjiru is packed with chunky vegetables like daikon radish, carrots, burdock root,
and tender pork that’s been sautéed to perfection. It’s nutritious, filling, and perfect for any season –
even in Thailand’s tropical climate!
Why I Love Making This in Thailand:
- Fresh vegetables from our garden
- Local pork from the village market
- Surprisingly easy to find miso paste
- Perfect comfort food for rainy days
- My Thai neighbors love it!
Learn from the Masters 📺
Before we dive into my countryside version, let’s watch how the pros do it! This authentic Japanese recipe
video is what inspired me to perfect my own technique:
Credit: Sudachi | Japanese Recipes | Yuto Omura – This video shows the traditional method beautifully!
Shopping List: Thai Market Edition 🛒
🥩 Main Ingredients
- Pork belly （sliced thin）
300g - Daikon radish
200g - Carrots
1 large - Potatoes
2 medium - Burdock root （gobo）
100g - Green onions
3 stalks - Shiitake mushrooms
5-6 pieces
🧂 Seasonings & Broth
- Miso paste （red or mixed）
4 tbsp - Dashi stock powder
1 tsp - Water
1.2 liters - Sesame oil
1 tbsp - Mirin
2 tbsp - Sake （optional）
2 tbsp
Thai Countryside Tips:
- • Find miso paste at Asian grocery stores in larger Thai cities
- • Substitute burdock root with young bamboo shoots if unavailable
- • Local pork belly from village markets tastes incredible!
- • Grow your own daikon – it thrives in Thailand’s climate
The finished tonjiru – steaming hot and ready to warm your soul!
Cooking Steps: From Thai Kitchen to Japanese Heaven 👨🍳
Prep Work （15 minutes）
Cut all vegetables into bite-sized pieces. In Thailand’s humidity, I like to prep everything first and keep it covered.
Slice pork belly thinly – your local butcher can do this for you!
Thai Tip: Soak burdock root in water with a splash of vinegar to prevent browning.
Sauté the Pork （5 minutes）
Heat sesame oil in a large pot over medium-high heat. Add pork and cook until lightly browned and fragrant.
The smell will attract all the village cats – trust me on this one! 🐱
Add Hardy Vegetables （8 minutes）
Add daikon, carrots, potatoes, and burdock root to the pot. Stir-fry for 3-4 minutes until vegetables
start to soften slightly. This step is crucial for developing deep flavors!
Create the Broth （10 minutes）
Add water and dashi powder. Bring to a boil, then reduce heat and simmer for 10 minutes.
The vegetables should be tender but not mushy. Add sake and mirin if using.
The Miso Magic （5 minutes）
In a small bowl, whisk miso paste with a ladle of hot broth until smooth. This prevents lumpy miso!
Add the mixture back to the pot and simmer gently for 2-3 minutes. Do NOT boil after adding miso!
Important: Boiling miso destroys its beneficial probiotics and can make it bitter.
Finishing Touches （2 minutes）
Add sliced mushrooms and most of the green onions （save some for garnish）.
Taste and adjust seasoning. Serve immediately in bowls and sprinkle with remaining green onions.
Another Great Tutorial 📹
Here’s another excellent video that shows the traditional technique with English subtitles.
I love how they explain the importance of each step:
Credit: Just One Cookbook – Comprehensive tutorial with great technique tips!
My Thai Countryside Adaptations 🌿
Local Ingredient Swaps
- Thai Eggplant: Sometimes I add small Thai eggplants for extra texture
- Lemongrass: A small piece adds subtle citrus notes that complement miso
- Thai Basil: As garnish instead of green onions occasionally
- Coconut Milk: A splash makes it creamier （controversial but delicious!）
Climate Considerations
- Serving Size: Smaller portions work better in tropical heat
- Storage: Consume within 24 hours due to humidity
- Spice Level: Thai neighbors love when I add a tiny bit of chili oil
- Timing: Best enjoyed during cooler evening hours
Why This Soup Loves You Back 💝
High Protein
Pork provides essential amino acids for muscle health and satiety
Vitamin Rich
Root vegetables pack vitamins A, C, and fiber for digestive health
Probiotic Power
Miso contains beneficial bacteria that support gut health
A Personal Note from My Kitchen 💕
When I first moved to this small Thai village, I was homesick for the diverse flavors I’d grown accustomed to in the city.
The local market, while amazing for Thai ingredients, didn’t have much international variety. But you know what they say –
necessity is the mother of invention!
My first attempt at tonjiru was honestly a disaster. I couldn’t find dashi powder and tried to substitute with fish sauce
（don’t do this!）. The villagers were polite, but I could see the confusion in their eyes. 😅
But perseverance paid off! After several trips to larger towns to source proper ingredients and countless YouTube tutorials
（bless the internet!）, I finally created a version that not only satisfied my cravings but actually impressed my Thai neighbors.
Now, whenever someone in the village feels under the weather, they ask for my “Japanese soup with pork."
What I love most about this recipe is how it brings people together. Food really is a universal language.
My elderly neighbor, Aunty Nim, now grows daikon radish in her garden specifically for my tonjiru experiments.
And the local kids have learned to pronounce “tonjiru" better than some of my foreign friends!
This soup represents everything I love about living between cultures – taking the best of both worlds and creating
something uniquely beautiful. I hope it brings as much joy to your kitchen as it has to mine.
ขอให้อร่อยนะคะ （Koh hai a-roi na ka – Hope it’s delicious!） 🙏
Serving Suggestions & Pairings 🍽️
🍚 Perfect Accompaniments
- Steamed Japanese Rice: The classic pairing
- Thai Jasmine Rice: My local adaptation
- Pickled Vegetables: Cuts through the richness
- Onigiri: For a complete Japanese experience
- Green Salad: Fresh contrast to the warm soup
⏰ Best Times to Enjoy
- Rainy Days: Ultimate comfort during monsoon season
- Evening Dinners: When the Thai heat subsides
- Sick Days: Nourishing and easy to digest
- Family Gatherings: Sharing bowls brings people together
- Cold Weather: Those rare cool Thai nights
Pro Tip: In Thailand’s climate, I often serve this with a side of fresh cucumber slices
and a small bowl of chili oil for those who want extra heat. The cooling effect of cucumber balances
the warm soup perfectly! 🥒
Storage & Reheating Tips 🥶
🏠 In Thai Climate
Due to humidity, consume within 24 hours. Store in refrigerator immediately after cooling.
The flavors actually improve overnight, but safety first in tropical weather!
🔥 Reheating
Reheat gently over low heat. Add a splash of water if needed. Avoid boiling to preserve
the miso’s beneficial properties and prevent vegetables from becoming mushy.
❄️ Freezing （Not Recommended）
Potatoes and tofu don’t freeze well, becoming grainy. If you must freeze, do so without
these ingredients and add them fresh when reheating.
Final Thoughts from the Countryside 🌅
Making tonjiru in rural Thailand has taught me that great food transcends borders.
Whether you’re in a tiny village kitchen like mine or a modern city apartment,
the warmth of a well-made soup connects us all.
I hope this recipe brings as much joy to your table as it has to mine.
Don’t be afraid to adapt it to your local ingredients – that’s how the best recipes evolve!
And remember, cooking is about love, not perfection.
Happy Cooking! 🍲
From my Thai countryside kitchen to yours
🇯🇵