'Tonjiru' Pork Miso Soup

• 1 Burdock root
• 1/2 Konnyaku
• 1 Carrot
• 2 Onion
• 5 cm thickness Daikon radish
• 150 grams Sweet potato or other types of potatoes
• 150 grams Thin sliced pork or pork belly
• 800 ml Water
• 4 tbsp Miso
• 1 tbsp Sake
• 1 tbsp Gochujang

1. Cut the burdock into long thin shavings and soak in water.
2. Tear the konnyaku pieces by hands.
3. Cut the carrot to half moons, slice and quarter the daikon, roughly chop the sweet potato and thinly slice the onion.
4. Boil water in a big pot, and cook all the vegetables briefly, soak in cold water, then drain.
5. Boil water again in a big pot to cook the bite-sized pork quickly, and put it aside.
6. Put all the vegetables into a pot.
7. Add water and boil from water.
8. When the vegetables are cooked through, add half of miso and sake.
9. Return the pork into the pot with the vegetables and once it comes to the boil, add the rest of miso, sake and gochujang.
10. When it boils again, it is done.
11. Turn off the heat.
12. Leave to cool for about an hour for the flavors to meld.
13. At home, when I put red miso in Step 5, I also add 1 tablespoon of mirin to add sweetness and mildness to the soup.

root, carrot, onion, radish, sweet potato, pork, water, sake, gochujang

Taken from cookpad.com/us/recipes/154878-tonjiru-pork-miso-soup (may not work)