A traditional miso soup with pork and vegetables added for a perfect soup as a meal!
Clean gobo with damp cloth. Thinly slice gobo diagonally then soak in water. Boil konnyaku in water for 5 minutes. Break konnyaku into pieces with fingers. Slice daikon and carrot into bite-sized pieces. Boil aburaage for 1 minute. Stir fry pork in lightly oiled pot until browned. Add daikon, carrots, gobo and konnyaku to pork and stir well. Add dashi, sake & 1 tablespoon of miso. Add sliced aburaage and stir well. Bring to quick boil. Add remaining miso, green onions and serve.
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