Tonjiru (Butajiru) Japanese Pork Miso Soup

Name: Tonjiru (Butajiru) Japanese Pork Miso Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Japanese
Ingredients: 200 g slab skinless pork belly (or thinly sliced pork belly, or pork shoulder); 75 g burdock root (gobo) (scraped, sliced on the diagonal); 300 g daikon radish (peeled, cut into 1.5cm half-moons); 150 g carrot (peeled, cut into 1.5cm half-moons); 50 g fresh shiitake mushrooms (stems removed, sliced); 400 g konjac (konnyaku) (torn into bite-sized pieces with a spoon); 60 g fried tofu pouch (aburaage) (sliced into strips); 50 g Japanese leek (naganegi) (sliced on the diagonal); 1500 ml dashi stock; ½ tbsp Japanese soy sauce (koikuchi shoyu); ½ tbsp mirin; 6-7 tbsp yellow miso paste (awase) (adjust to taste); ½ tbsp grated ginger root (or ginger paste); ½ tbsp unsalted butter; finely chopped green onions (to taste); Japanese chili powder (shichimi togarashi) (to taste)