Prepare the vegetables by cutting the daikon radish into quarter-rounds.

Slice the carrot, and cut the green onions into chunks.

Shred the burdock root.

Cut the pork into bite-sized pieces.

Place all the vegetables in a saucepan with approximately 1 liter of cold water.

Turn the heat to high and bring to a boil.

Once boiling, skim off any scum that forms on the surface.

Reduce the heat to low.

Add half of the miso and sake to the soup.

Cover with a lid and simmer until the vegetables have softened.

While the vegetables are cooking, prepare the pork by blanching it.

Bring a separate pot of water to a boil.

Turn off the heat and add the pork to the boiling water for about 15 seconds.

Drain the blanched pork.

Once the vegetables are cooked through, add the blanched pork to the soup.

Dissolve the remaining miso into the soup.

Add soy sauce to taste.

Optionally, add a little dashi powder to enhance the flavor.

In a ladle, add a few drops of sesame oil and mix it into the soup.

Be careful not to use too much sesame oil.

Continue to simmer until the pork is cooked through.

Serve hot.