Sliced Pork and Root Vegetable Miso Soup from The Sushi Experience by Hiroko Shimbo

Ingredients

• 5 ounces daikon (daikon radish), cut into 1- × 1½-inch cubes
• 1 cake kon’nyaku (taro gelatin), cut into 1- × 1½-inch cubes
• ¼ cup akamiso (brown miso)
• ¼ cup finely sliced scallion or chopped coriander leaves
• 1 medium potato, peeled, cut into 1- × ½-inch cubes, soaked in cold water for 15 minutes
• ½ medium carrot (3 ounces), cut into 1 × ½-inch cubes
• ½ gobo (burdock), cut into 1- × ½-inch cubes and soaked in cold water
• 1 tablespoon vegetable oil
• 5 ounces pork belly, cut into paper-thin 1- × 2½-inch rectangles*