豚汁 (Tonjiru / Butajiru) Pork Miso Soup with Vegetables from our Garden
Japanese Home Cooking
Published in
Aug 24, 2021
Our vegetable garden is at the peak of its harvest. Every day we are harvesting cucumbers, courgette, tomatoes, beans, etc., and our consumption of Korean shiso is not keeping pace with the amount of produce.
The miso (soybean paste) I made at the same time as the pandemic started is coming along nicely, so I’ve put some of it in the fridge and started using it in our daily cooking.
