Tonjiru

In December we went to Hawaii and my in-laws graciously met us at the airport late at night to pick us up and take us to their home.  At the time of our arrival we would have been waking up and starting our day back home and my MIL being the best, knew we would be tired but hungry and had soup waiting for us.  It was incredible, and just the thing you want to take the edge of hunger off before going to bed.  I asked her about it and she said she got the idea from watching "The Midnight Diner" on Netflix, my husband and I had seen a few episodes of it and appreciated the connection.  

When we got home I looked up the recipe and looked forward to including it in our soup rotation.  A grocery store that would have all of the ingredients for this recipe is at least 30 minutes away, so I altered some of the ingredients with what we had.  I would say this is tonjiru inspired not authentic.  Also as the recipe mentions "ton" in tonjiru means pork and "jiru" means soup, and I used chicken...so I may have to rename this recipe.  Tutujiru?  

• I cut up equal amounts and tried to cut similar size and shapes of the following:
• 1 onion
• 2 yellow/golden potatoes
• Daikon
• 4 carrots
• Cabbage
• I slow cooked and shredded some chicken thighs
• I added sesame oil to a pot and added the onions, give it a minute then add the carrots and daikon.  Then I added the potatoes, chicken, cabbage and 48 ounces of vegetable or chicken broth.  
• Miso Ginger broth from Trader Joe's would probably work well too and once I used a bag of slaw from Wegmans instead of shredding cabbage.  
• Let everything simmer for about 15 minutes, then add 2 hearty spoonful's of Miso to a ladle and lower into the soup.  The miso will melt and you can add some broth to the ladle before stirring the miso in completely.  
• You can also add tofu to the soup at this point but I always forget and it is just fine.