1 teaspoon akka miso (red)
2 tablespoons awase miso (between red & white in color)
1 teaspoon shiro miso (white)
5 oounces pork meat, sliced thin
3" burdock root (gobo) peeled, thinly-sliced
2 cups daikon, peeled, cut into 1/4 inch strips
1 4" piece atsuage (Japanese fried tofu) cut into thin strips
1 6" piece chikuwa (tubular roll of fish cake), cut lengthwise in half, cut into 1/4 inch strips
1/4 cup carrots cut into matchsticks
1 bunch scallions, both green and white parts, sliced thin
1/2 cup satoimo (taro root), peeled and cut into 1/4 strips
1 cup renkon (lotus root), and cut into 1/4 inch strips
1 large piece of kombu (about 5 by 6 inches or 12 by 2 inches, depending on the shape purchased)
6 cups water
1 cup dried bonito flakes
1. Clean the kombu by wiping it with a damp cloth. Place the kombu in a stockpot with 6 cups of cold water and heat over medium heat.
2. Just as the water simmers, remove the pot from the heat. Watch carefully; you don’t want the water to boil or the dashi will become too strongly flavored. Allow the mixture to stand for 5 minutes, remove the kombu, and return the pot to medium heat.
3. When the broth once again nears the boiling point, remove the pot from the heat and add the bonito flakes. When the flakes sink to the bottom of the pot, strain the dashi through cheesecloth or a fine-mesh strainer. Now you have dashi ready to be used.
4. Transfer dashi broth into pot, add pork and all vegetables and bring to a boil. Skim the skum that appears on the surface, and turn the heat lower. Cook it for 10 to 15 minutes, until the vegetables are tender.
5. Submerge a small strainer halfway into the broth, add the miso to the broth within the strainer, and whisk to combine the miso and broth. Taste and add more miso, 1 tablespoon at a time, if you want a deeper flavor. Simmer for an additional 2 minutes.
6. Divide soup into four bowls and serve immediately.