Japanese Pork Miso Soup (Tonjiru)

Slice 150g of pork belly into bite-sized pieces, add 0.25 tsp salt and 0.25 tsp black pepper, then gently massage by hand to season and set aside.

Slice 0.5 onion into strips; cut 0.5 carrot into thick slices then halved into half-moons; cut 0.25 daikon radish into half-moon slices; cut off the roots of 1 pack shimeji mushrooms and separate by hand; wash, peel, and cut 5 small taros into bite-sized pieces; wash 0.5 burdock root with skin on and cut into roll-cuts; cut 1 sheet fried tofu pouch into strips; and grate 1 tsp garlic and 1 tsp ginger.

Pour 750ml water into a saucepan, place 1 dashi pack inside, bring to a boil over medium heat for 3 to 5 minutes to steep the dashi flavors, then turn off heat and set aside.

Heat 1 tbsp sesame oil in a frying pan over high heat, add the seasoned pork slices, and stir-fry continuously until the pork is cooked through and the fatty parts turn translucent.

Add 0.5 cut burdock root into the pan and continue stir-frying over high heat until the rich nutty aroma of burdock is released.

Add 5 cut small taros into the pan and stir-fry over high heat so the taro pieces are evenly coated with the pork fat.

Add 1 tsp grated ginger and 1 tsp grated garlic, stir-fry quickly until aromatics become fragrance-released.

Add the remaining 0.5 onion, 0.5 carrot, 0.25 daikon radish, 1 pack shimeji mushrooms, and 1 sheet sliced fried tofu pouch to the pan. Stir-fry over high heat until all vegetables are thoroughly coated in oil and appear glossy.

Pour all 750ml prepared dashi broth into the pan and bring to a rolling boil over high heat.

Dissolve 2.5 tbsp miso paste into the soup using a strainer or ladle. Cover with a lid and simmer over low heat for 10 to 15 minutes. Turn off heat and steep covered for another 10 minutes. Taste the soup and add 1 to 2 more tbsp miso if desired.

Ladle the hearty pork miso soup into serving bowls, sprinkle 1 tbsp chopped scallions on top, and serve hot.