Cut the daikon and carrot into quarter slices. Thinly slice the burdock root diagonally and thinly. Cut the onion into bite-size chunks.
Cut the tofu and the Konnyaku into bite-size chunks. Boil the Konnyaku for 2-3 minutes to remove their scum. Cut the sliced pork into 2 cm width.
Add the vegetable oil and the pork in a pot. Stir-fry over medium heat until its colour changes.
Pour the Dashi broth. Heat over medium-high heat until it comes to a boil. Skim the scum from the soup.
Add the Atsuage (or tofu) and simmer over low heat for 10 minutes.
Add the condiments (A) to dissolve miso.
