Steps

1. Slice 1/2 onion into 5mm thick slices, 1 long green onion into 1cm thick slices, and 7-8 green beans into diagonal slices about 2-3cm long.
   🕒 00:17
2. Cut 150g pork belly into 2-3cm pieces, 4 taro roots into bite-sized pieces, 1/2 burdock root into irregular pieces, and 100g daikon radish and 1/3 carrot into 5mm thick slices in a fan shape.
   🕒 00:30
3. Heat 1 tsp sesame oil in a pot and sauté all the cut vegetables (except green beans) - daikon radish, carrot, burdock root, onion, taro, and long green onion.
   🕒 00:37
4. After sautéing the vegetables in sesame oil for 1-2 minutes until coated, add 150g pork belly.
   🕒 00:49
5. When adding the pork, remove the pot from the heat briefly and gently add the pork while loosening it with chopsticks. (This is the key!) Adding pork before the vegetables can cause it to stick to the bottom of the pot, so add it after sautéing the vegetables.
   🕒 01:09
6. Return the pot to low heat and sauté gently with a wooden spatula for 2-3 minutes, mixing everything together. (This is the key!) The pork will cook through, and its fat will mix with the other ingredients, enhancing the soup's flavor.
   🕒 01:36
7. Once all the ingredients are combined, add 1 liter water.
   🕒 02:19
8. Increase the heat to bring to a boil, then skim off the scum from the surface.
   🕒 02:34
9. Dissolve 3 tbsp miso paste and simmer on low heat for 7-8 minutes.
   🕒 02:53
10. Once the ingredients are thoroughly cooked, add the chopped green beans and simmer for another 2-3 minutes.
    🕒 03:12
11. Finally, dissolve the remaining 2-3 tbsp miso paste.
    🕒 03:33
12. Add a pinch of ichimi togarashi if desired.
    🕒 04:01
13. Serve in bowls and enjoy.
    🕒 04:10