gluten-free joc soups and stews Japanese Tonjiruf

Ingredients:

1/2 pound thinly sliced pork belly
1/2 onion, sliced
1 carrot, sliced
1 potato, cubed
1/2 cup daikon radish, sliced
2 cups gluten-free dashi stock
2 tablespoons gluten-free miso paste
1 tablespoon vegetable oil
2 green onions, chopped
Optional: 1/2 cup mushrooms (e.g., shiitake or enoki)

Steps:

Heat vegetable oil in a pot over medium heat and sauté the pork until slightly browned.
Add onions and cook until they become translucent.
Stir in carrots, potatoes, and daikon radish, cooking for a few minutes.
Pour in the gluten-free dashi stock and bring to a simmer.
Dissolve the miso paste in a ladle of the soup and return it to the pot, stirring well.
If using mushrooms, add them to the pot and let the ingredients cook until they are tender.
Garnish with chopped green onions. Enjoy your gluten-free Japanese Tonjiru!