Tonjiru

Cut the pork belly into thin slices about 3 cm wide. Peel the daikon and carrot and cut them into half-moons or small pieces, dice the potato, and slice the green onion into thin rings.

Heat vegetable oil in a heavy-bottomed pot over medium heat. Sauté the pork for 3–4 minutes, until it changes color and renders a little fat.

Add the daikon, carrot and potato, stir, and sauté for another 2–3 minutes to coat the vegetables in fat.

Pour in the hot dashi, bring to a boil and skim off the foam. Cover the pot loosely and simmer over low heat for 20–25 minutes, until the daikon and potato can be easily pierced with a knife.

Put the miso in a ladle, add a few spoonfuls of hot broth from the pot and stir until smooth. Pour the mixture back into the soup without bringing it to a vigorous boil.

Turn off the heat and let the tonjiru sit for 20 minutes to deepen the flavor. Before serving, gently reheat the soup without boiling it.

Ladle the tonjiru into bowls and sprinkle with green onion.