Warm a large, deep pot over medium heat and arrange 200 g slab skinless pork belly (sliced) in a single layer. Sear on each side for 30 seconds to one minute, or until browned and the fat is starting to render out.

Transfer the seared pork to a plate for now, and add 75 g burdock root (gobo) to the pot. Fry for about one minute in the rendered pork fat.

Add 300 g daikon radish and 150 g carrot, and stir fry for 2 minutes.

Add 50 g fresh shiitake mushrooms, 400 g konjac (konnyaku), and 60 g fried tofu pouch (aburaage). Continue to stir fry until all ingredients are lightly coated in rendered pork fat.

Pour 1500 ml dashi stock into the pot along with ½ tbsp Japanese soy sauce (koikuchi shoyu) and ½ tbsp mirin, and give it a gentle stir. Bring to a simmer, and let it gently bubble for 10 minutes or under the daikon is softened with a little bite.

Return the seared pork to the pot and add 50 g Japanese leek (naganegi). Simmer for 5 more minutes.

Turn off the heat and measure out 6-7 tbsp yellow miso paste (awase). Add half of the miso to a miso strainer and whisk until it has dispersed into the soup. Stir gently, taste test, and continue to add the miso using the same method until it tastes good to you.

Stir in ½ tbsp grated ginger root and ½ tbsp unsalted butter.

Divide into serving bowls and top with finely chopped green onions and Japanese chili powder (shichimi togarashi). Enjoy!