Japanese Pork and Root Vegetable Miso Soup

Grate half of the ginger, leaving the skin on if it is clean and thin. Cut the remaining ginger into fine matchsticks. Finely chop the Japanese leek for garnish.

Cut the pork into small bite-sized pieces so it cooks quickly and evenly.

Add the dashi stock and sake to a large pot and bring to a boil. Add the pork, skim off any foam that rises, and simmer for 2 to 3 minutes.

Add the daikon, carrot, burdock, taro, lotus root, tofu, grated ginger, and ginger matchsticks. Bring back to a gentle boil, then reduce the heat and simmer until the root vegetables are tender, about 15 to 20 minutes.

Turn the heat to low. Dissolve the miso and sake lees in a ladleful of hot broth, then stir them back into the soup. Taste and adjust with more miso if needed, but do not boil after adding miso.

Ladle the soup into bowls and top with chopped Japanese leek. Sprinkle with shichimi togarashi to taste and serve hot.