Kenchin-jiru (Japanese Root Vegetable Soup)

Prepare the ingredients. Cut the daikon and carrot into quarter-round slices. Scrape the burdock root and slice it thinly on the diagonal. Rub the konnyaku with a little salt, then cut it into 2 cm cubes. Pour boiling water over the aburaage to remove excess oil, pat dry, then cut it in half and slice into 5 cm strips. Peel the taro and cut into 1 cm rounds, then rub with salt and rinse lightly to reduce the slime. Cut the sliced pork belly into bite-size pieces.

Heat the vegetable oil in a large saucepan over medium heat. Add the pork, daikon, carrot, burdock, konnyaku, taro, and aburaage, then stir-fry for 2 to 3 minutes until everything is lightly coated in oil. Pour in the water, bring to a boil, and skim off any foam from the surface. Reduce the heat to low and simmer until the vegetables are nearly tender, about 20 to 25 minutes.

Season the soup with the dashi granules and soy sauce, then taste and adjust if needed. Break the tofu into rustic chunks with your hands and add it to the pot. Simmer gently for another 8 to 10 minutes so the tofu absorbs the broth, then turn off the heat and serve hot.