Ingredients

• 1 1-inch slice daikon
• 4oz aka miso
• 1 green onion
• 1-pound pork neck bones
• 2 shitake
• 1 medium carrot
• 4oz sweet potato
• 1 pinch MSG
• Hichimi togarishi

Directions

• Directions
• Cut Konnyaku into strips ¼ inch wide and 2 inches long. Peel carrot and cut into strips 2 inches long and ¼ inch wide. Cut daikon into strips ¼ inch wide and 1-inch long.
• Prepare in advance: Bring 3/8 pint of water to boil and drop in diced pork. Cook for 10 minutes.
• Cover pork bones with 2 ½ pint cold water, bring to boil uncovered. Reduce heat and simmer for 30 minutes strain broth. Set aside pork and broth.
• Bring 3/8-pint water to boil and drop in Konnyaku, return to boil and set aside.
• Steam shiitake for 4 minutes, discard stalks, slice caps into strips.
• Peel gobo to make 3 tablespoons of peelings, discard root.
• To cook: Drop the Konnyaku into the pan of pork broth and bring to boil over low heat. Add carrot and daikon strips and raise heat.
• Bring to full boil, add sweet potato and mushroom strips. Skim off foam. Cook for 5 more minutes and with the back of a spoon, rub in the miso in through a strainer. Stir in MSG. Stir in the gobo (if used).
• To serve: Transfer soup to a large serving bowl, sprinkle onions over the top and add spice.