Hearty Japanese soup with thinly sliced pork belly, daikon, and carrots.
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Prepare the vegetables by peeling and slicing the daikon and carrots into quarter-rounds, and thinly slicing the burdock root and mushrooms.
Tear the konnyaku into bite-sized pieces by hand and parboil them for 2 minutes to remove the smell, then drain.
Heat sesame oil in a large pot over medium heat and sauté the pork belly until it is no longer pink.
Add the daikon, carrots, burdock root, and konnyaku to the pot, stirring well to coat the vegetables in the pork fat.
Pour in the dashi stock and bring the mixture to a boil, then lower the heat to a simmer.
Skim off any foam or impurities that rise to the surface and simmer for 15-20 minutes until the root vegetables are tender.
Turn off the heat and dissolve the miso paste into the soup using a ladle and a whisk or chopsticks to ensure no clumps remain.
Garnish with finely chopped green onions and serve hot, optionally with a sprinkle of shichimi togarashi.
