Serves 4 pork (thinly sliced) 100g daikon (Japanese radish) 70g carrot 20g sweet potato 70g burdock root 25g devil's tongue 1/4 pack chive 1 stock 4 cups red miso (bean paste) 60g Red pepper mix - Vinegar -

‚PCut the pork into 2cm-wide strips. ‚Q Skin the daikon, sweet potato and carrot, cut into 5mm-thick rings and cut each ring in quarters to make fan-shaped pieces. ‚R Scrape the skin from the burdock root and cut into not-too-small shavings. Soak the shavings in water with a small amount of vinegar to remove the harsh taste. ‚SCut the chive into 3-4 cm pieces. ‚TCut the devil's tongue into thin strips, boil and drain.

‚PBoil the stock in a pot, add the pork and remove the scum from the surface. ‚QAdd the daikon, carrot, sweet potato, burdock root and devil's tongue. ‚RAfter the vegetables become tender, add the miso and allow it to dissolve. Bring to a boil and remove from heat.
Serve the soup in individual bowls, top with the chives and serve. Sprinkle with the red pepper mix, according to taste.