[Food Essay] Making Miso Soup with Plenty of Ingredients

"Right, let's make some miso soup."

Looking around the kitchen and inside the refrigerator, the half-used vegetables are sitting there as if to say, "Use us!"
Potatoes, carrots, onions.
For some reason, my health consciousness suddenly spiked, and I thought, "Alright, today I'll make a hearty miso soup and get plenty of vegetables!"

Did you know?
It is said that the history of miso soup dates back to the Jomon period.
It's interesting how it has evolved uniquely in different regions, with every household having its own "signature taste."
By the way, the standard ingredients for the miso soup I had as a child were seaweed and tofu.

Now, first, I'll peel the potatoes and carrots smoothly with a peeler.
The sensation of using this peeler is indescribably pleasant, isn't it? It's as if I'm witnessing the moment the vegetables are reborn with new skin.
I'll peel the onion with a knife.
And then, I'll chop them all up into appropriate sizes.

This casual "appropriate" approach might just be the real thrill of cooking.

After finishing cutting the ingredients,

"Is there anything else I can use?"

I peered into the refrigerator again.
Then I discovered tofu and konjac, and even some daikon radish and burdock root that had been quietly hiding in the back.

These are the "forgotten ingredients" sleeping in the depths of the refrigerator.
Thinking, "I might as well use them all up!" I cut them into appropriate sizes.

The cutting board looks like a carnival of vegetables.

"Well then," just as I was about to turn on the stove, I caught sight of a small amount of pork left in a pack.

"Oh, that's right, I had some pork. It's only a little, so I guess it's fine to put it in the miso soup," I thought, and tossed it in without a moment's hesitation.

I simmer the vegetables and pork, skimming off the scum as I let it cook for a while.
The sweet aroma of the vegetables rises up with the steam.

"Mmm, what a great smell!"

Then, when the time is right, I dissolve the miso into the pot.
The miso slowly spreads throughout, bringing an indescribable depth to the dish.

I pour the piping hot miso soup into a large bowl and sprinkle some chopped green onions on top to finish it off.

"There, it's done!"

"Huh?"

A question mark floated into my mind.

"Wait, this is..."

Yes, what I had made was, without a doubt, "tonjiru" (pork miso soup).

I was supposed to be making miso soup, but before I knew it, it had turned into a magnificent tonjiru, with pork and a variety of vegetables taking center stage.

It was an unexpected transformation, completely unplanned.

But it was delicious! The flavors of the pork and vegetables melted together, creating a warmth that seemed to soak into my entire body.

It wasn't what I had planned, but I suppose this is what they mean by "all's well that ends well."

Both life and cooking sometimes head in unexpected directions.

But sometimes, that can bring about unexpected joy.

Don't you think so?

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※Side note: What is the difference between tonjiru and miso soup?
For tonjiru, you stir-fry the ingredients in oil before adding dashi and miso to simmer.
For miso soup, you don't stir-fry the ingredients, and you turn off the heat soon after adding the miso.
While there are no specific restrictions on the ingredients, pork is essential for "tonjiru"!