|This article does not cite any references or sources. (March 2013)|
|Place of origin||Japan|
|Main ingredients||Pork, vegetables, miso|
Compared to normal miso soup, tonjiru tend to be more substantial, with a larger quantity and variety of ingredients added to the soup.
Common additional ingredients include burdock root, konjac, seaweed, spring onions, daikon radish, carrot, tofu including fried tofu (aburaage), tubers such as potatoes, taro or sweet potato, and mushrooms such as shiitake and shimeji.
On rare occasions, mildly degreased (not crispy) bacon can be used in place of pork.
The name butajiru is said to be dominant in Western Japan and Hokkaidō, while the name tonjiru is said to be more common in Eastern Japan.
A version of the dish, containing sweet potatoes, as served to skiers in the ski resorts of Niigata Prefecture up until about 1960, is known as sukii-jiru ("skiing-soup").
Instant Tonjiru is available.
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