Step 1

Gather all the ingredients.

Step 2

Make 6 Cups of Dashi. Set on simmer and hold aside.

Step 3

In the meantime, peel the skin off the Japanese radish, cut into small cubes about 1" x 1" and place in a bowl of water.

Step 4

Cut pork belly into slices that are about 1/2 inch thick and set aside.

Step 5

Grate ginger and set aside.

Step 6

Coat frying pan with cooking oil and add in sliced pork belly and grated ginger on high heat.  Cook for about 2-3 until browned on all sides, add in 1/2 tbsp of sesame oil and mix well.  Once done, transfer to a holding plate.

Step 7

Prepare all the ingredients by dicing onions, slicing carrots and burdock root into 1/4" slices, cutting tofu into 1/2" cubes, and finely chopping green onions. Set all aside.

Step 8

Prepare Shirataki Noodles by straining prepacked liquid and washing noodles under cold water. Set aside in a bowl.

Step 9

Coat a large stove top pot with cooking oil on high heat and add in carrots, burdock root and onions.  Cook for 1 minute while mixing and then add in 1 tbsp of sesame oil.

Step 10

Next, add the cooked pork belly and Dashi from step 2). Strain the water from Japanese radish and add into the stove top pot. Bring the soup to a boil and once boiling, lower heat to low/simmer and cover 7/8 way to allow for venting. Cook for 20 minutes.

Step 11

After 20 minutes has passed, add tofu and Shirataki Noodles, cook for another 3 minutes partially covered.

Step 12

Inside a strainer, add Miso and mix into water to dissolve (never boil Miso as it will lose its umami flavor). Transfer soup to a serving bowl and top with green onion.