How to make Butajiru – Japanese Miso Pork Soup

The Japanese dish miso pork soup is one of the most popular foods in the world, and it is also a favorite with the vegetarian crowd. Unlike other types of miso soup, butajiru is a more substantial dish, with a more diverse list of ingredients. While miso is a central ingredient in this classic, it can also be found in many other dishes. Here are a few of our favourites.

Japanese Miso Pork Soup Recipes

How to make Butajiru - Japanese Miso Pork Soup
How to make Butajiru – Japanese Miso Pork Soup
How to make Butajiru - Japanese Miso Pork Soup 1


This has quite a different tastethan ordinary miso soup. It is filled with seasonal veggies and pork miso. It’salmost like a stew. It’s among my favorite recipes to make, especially duringthe bitter months of winter.
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Course: Soup
Cuisine: Japanese
Keyword: butajiru, pork, pork soup
CookingStyle: low-temperature cooking
Prep Time: 3 hours
Cook Time: 20 minutes
Total Time: 3 hours 20 minutes
Servings: 4 servings
Calories: 932kcal
Author: Ms Kelly
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  • 1/4 cup red or white miso
  • 2 tbsp. mirin
  • 6 cups water filtered
  • 1 lb. cubed pork belly or pork butt
  • 1/2 sliced onion
  • 10” shredded burdock root gobo
  • 2 medium carrots peeled chopped
  • 8 oz. Japanese yam peeled cubed, (satsumaimo)
  • 1- inch ginger knob peeled, sliced
  • 4 sq. inch piece of wiped kombu kelp
  • 2 green onions thinly sliced
  • sushi rice short-grained, cooked, hot, To serve


  • Bring large pot of filtered water to rolling boil and add pork. Stir for a minute or so. Drain meat in colander. Rinse well using cold water.
  • Add pork, ginger, 6 cups of water and kombu to separate large pot. Bring to simmer.
  • Cover. Cook on med-low until meat is fall-off-the-bone tender. This will take two hours or so. Remove ginger and kombu. Add yam, onion, mirin, gobo and carrots. Cook till carrots become tender. This will take 45 minutes to an hour.
  • Reduce heat to low and add miso. Stir well and dissolve fully. Do not mash the veggies. Taste and adjust seasoning, if needed. Add green onions. Serve in individual soup bowls with separate rice bowls for everyone.



While miso soup does not use dashi as its base, it does have a rich umami taste thanks to the pork and vegetables. Traditionally, this dish is prepared with a dashi stock base and a dashi flavored broth. For a light lunch, it can be made with dashi and water. Then, you can add the miso by stirring the ingredients in the pot.
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Serving: 4servings | Calories: 932kcal | Carbohydrates: 79g | Protein: 18g | Fat: 62g | Saturated Fat: 22g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 28g | Cholesterol: 82mg | Sodium: 799mg | Potassium: 1744mg | Fiber: 14g | Sugar: 14g | Vitamin A: 5203IU | Vitamin C: 22mg | Calcium: 174mg | Iron: 4mg
© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

Other ways to making Japanese Miso Pork Soup

How to make Butajiru - Japanese Miso Pork Soup

To make Japanese miso pork soup, first heat up a medium stockpot on a medium heat. Add the onions and other vegetables and stir fry them until they are translucent. Then add the pork and cook for about a minute. Once the vegetables are cooked, add water, roughly 600-700 milliliters. Bring to a boil and then simmer for 20 minutes. While it’s cooking, you can also add a spoonful of togarashi, a traditional Japanese chili flakes, or dashi, if you like.

The first step in making Japanese miso pork soup is to chop the pork belly and vegetables. The pork belly is the most essential part of this dish, as it is packed with B vitamins and fiber. The vegetables will simmer in the broth for ten to fifteen minutes. After that, you should add the Dashi and mirin. Remove from heat and serve hot. If you’re making Japanese miso pork soup for the first time, this recipe may be the ideal starting point.

Tonjiru miso pork soup is a traditional dish from Japan. The broth is made by blending miso with rice. The broth is made by adding 6 cups of Dashi and 2 tablespoons of miso to a large pot. Then, add the sliced pork and vegetables and stir-fry them for another five minutes. Once the vegetables are done, you can add the pork. If you’re preparing for a special occasion, you can prepare the soup in advance and store it in the fridge.

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How to make Butajiru - Japanese Miso Pork Soup

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