Pork Miso Soup with Root Vegetables and Tofu

Bring the dashi stock to a gentle boil in a large pot while you prepare the remaining ingredients.

Peel or scrub the burdock root, then shave or thinly slice it. Slice the carrot, cut the daikon into quarter-rounds, dice the potato into bite-sized pieces, cut the pork into small pieces, and finely mince the ginger.

Heat the sesame oil in a separate pan or in the soup pot over medium heat. Add the ginger and pork, and cook until the pork is no longer pink. Add the burdock root, carrot, daikon, and potato, then pour in the hot dashi. Bring to a boil, reduce to a steady simmer, and cook until the vegetables are tender, skimming off any foam from the surface.

Lower the heat. Dissolve the miso into the soup a little at a time, then add the tofu. Warm the soup gently until the tofu is heated through and the broth is just starting to simmer. Serve immediately.