Step 1

Cut the pork belly into 2mm thick slices.

Step 2

Peel the daikon radish and carrot. Cut the daikon into thick slices (about 1-2cm) and then cut each slice into quarters.

Step 3

Cut the carrot into rough chunks.

Step 4

Remove the skin of the gobo by scraping it with the back of a knife. Cut it into diagonal slices up to 1cm thick and then place in cold water to soak.

Step 5

Cut off the stem of the shiitake mushrooms and cut into slices.

Step 6

Slice the spring onion diagonally, approx 1cm thick.

Step 7

Take the sheet of konjac and use a spoon to make bite-size balls.

Step 8

Thinly slice the aburaage.

Step 9

Heat a large pot on medium and add 1/2 tbsp unsalted butter.

Step 10

Once the butter is melted, add the pork and fry until the surface is sealed.

Step 11

Add the gobo to the pot and stir fry for 1 minute.

Step 12

Next, add the carrot, daikon radish, mushroom, konjac and aburaage. Mix everything together.

Step 13

Pour the 1500ml (6½ cups) of dashi into the pot and stir.

Step 14

Introduce 3 tbsp of miso paste to the soup using a mesh spoon or ladel. (Whisking the miso with the hot dashi helps incorporate it into the soup and prevents lumps.)

Step 15

Mix and simmer for 15 mins.

Step 16

Scoop off any foam that develops on the surface of the soup. (This will prevent the broth from becoming cloudy.)

Step 17

Add spring onion and simmer for a further 10 minutes.

Step 18

Add 1 tsp soy sauce and 1 tsp of mirin, then turn off the heat.

Step 19

Add up to 4 more tbsp of miso paste using the mesh spoon/ladle technique. Add it 1 tbsp at a time and taste test before adding more. (You might need more or less depending on the brand/type of miso.)

Step 20

Drizzle with sesame oil and serve.

Step 21

Top each serving with chopped spring onion and a sprinkle of Japanese shichimi togarashi (optional).

Step 22

Enjoy!