150 gm thinly sliced pork
1 T minced ginger or ginger paste
2 t canola oil
2 liters water
1 t konbu dashi
3 chicken bouillon cubes
5 cm daikon - peeled and sliced into thin rectangles
1 carrot - peeled and chopped into bite-sized pieces
1 Satsuma sweet potato - scrubbed and chopped into bite-sized pieces
1 potato - scrubbed and chopped into bite-sized pieces
(1-2 shiitake mushrooms - thinly sliced)
4 T white miso paste
200 gm atsu-age tofu (blanched and cut)
OR 200 gm firm tofu (rinsed and cut)
OR 100 gm of each type of tofu
1 pack of tied string konnyaku (rinsed and/or blanched)
3 chopped green onions (negi) or long onions
1½-2 t sesame oil, to taste
In a heavy, deep pot, stir fry the meat with ginger in the oil. When the pork turns whitish, add the water, konbu dashi, bouillon, daikon, carrots, (and mushrooms). After a minute (to give the carrot and daikon a head start on cooking), add the potatoes.
When the vegetables are nearly cooked, whisk the miso into a portion of the broth. (You can scoop out a little liquid and do that in a separate bowl if you like. The miso needs to be thoroughly dissolved.)
Add the tofu. When the tofu is warm, add the sesame oil and stir in.
Put a spoonful of chopped green onions in each bowl, and ladle in the soup.