Soy Milk Hot Pot

Name: Soy Milk Hot Pot
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Japanese
Ingredients: 0.8 lb thinly sliced pork loin ((400 g) (Skip for vegetarian)); 1 package enoki mushrooms; 1 package shimeji mushrooms; 4 shiitake mushrooms; ¼ napa cabbage; ½ bunch Mizuna (Japanese mustard green) ((or spinach)); 1 shungiku (Tong Ho/Garland Chrysanthemum) ((edible chrysanthemums, in Chinese tong hao, or skip)); 1 Negi (long green onion) ((or leek)); 1 green onion/scallion; 1 medium-firm tofu; ½ daikon radish; 1 carrot; 1 gobo (burdock root); 3 cups dashi (Japanese soup stock; click to learn more) ((720 ml) (I use Awase dashi. Kombu dashi for vegetarian/vegan)); ¼ cup sake ((60 ml)); ¼ cup mirin ((60 ml)); 2 cups unsweetened soy milk ((480 ml) (microwave till it’s warm)); ¼ cup miso ((4 Tbsp) (I use awase miso)); 2 Tbsp toasted white sesame seeds; kosher/sea salt (I use Diamond Crystal; Use half for table salt); Ponzu