Tonjiru (Japanese Pork Miso Soup)

Cut the burdock root, carrot, Daikon radish, and green onion into small, evenly sized pieces. Parboil the konjac to remove any unpleasant odor, then cut it into small, bite-sized pieces. Cut the pork belly into 2-cm-wide strips, pour boiling water over it, and drain in a colander.

Heat the sesame oil in a pot. Add the pork belly from Step 1 and stir-fry over medium heat. Once the pork is fragrant, add the burdock root, carrot, daikon, and konjac, and stir-fry together over high heat.

Add the dashi stock and water. Once it comes to a boil, reduce the heat to low and simmer for 7–8 minutes, or until the burdock root, carrot, and Daikon radish are tender. Add the green onion, then stir in “Plus Koji Mutenka Koji Bijin” until dissolved.

Ladle into bowls and sprinkle with Shichimi Togarashi to taste.