Filling Soup with Miso, Pork, and Sweet Potatoes

Cut sweet potato, carrot, konnyaku, daikon radish, tofu, and taro root into bite sized pieces. Rehydrate the dried shitake mushroooms and slice.

Heat water and dashi stock in a pot. Add the vegetables and pork. Skim the scum off.

When vegetables have cooked through, dissolve in the miso.