In a large saucepot over medium high heat, combine pig's feet, water, green onion, ginger, garlic and star anise.
Bring to a boil. Lower heat and simmer 1 1/2 - 2 hours.
Strain; returning broth to saucepot.
Discard green onion, ginger, garlic and anise.
Skim off any skum and oil.
Into pot; stir in miso, bean surd, soy sauce, oyster sauce, wine, sugar, salt and pepper.
Return pig’s feet to pot along with remaining ingredients.
Simmer 30-40 minutes; until kombu and daikon are cooked through and pig’s feet is tender.
Taste for seasoning.