Cooking time: 30 minutes
Ingredients (serving for 4) 

120g thinly sliced pork loin
150g daikon radish
50g  carrot
2  potatoes
1/3   burdock root
1/2 cake kon-nyaku (a hard jelly made from the starch of devil's tongue)
5 cups  dashi soup stock
80g red miso (bean paste)
1-2  Japanese leeks finely chopped

Directions:

1. Cut pork into bite size pieces. Cut daikon radish, carrot and potato into about 3mm rectangular pieces.
2. Wash and scrub burdock, and shave. Immediately soak in water, and drain. Blanch kon-nyaku in boiling water.
3. Boil dashi soup stock and place sliced pork meat, skimming occasionally. Place daikon radish, carrot, potatoes, burdock root and kon-nyaku in a soup pot, and boil until vegetables become tender. Soften miso with soup, and mix in the pot and simmer.
4. Turn off heat and serve in soup bowls. Sprinkle chopped Japanese leeks on top, and now ready to serve.