Cut the daikon and carrot into 2-3 cm long rectangles. Cut up the konnyaku in the same way.
Finely shave the burdock root and soak in a bowl of water. Shred the shimeji mushrooms.
Slice the sweet potato into 5- 10 mm thick pieces and cut the big slices in half.
Chop up the pork.
Put the water in a pan and add the dashi stock granules, daikon radish, carrot, burdock root and konnyaku. Turn on the heat. When it comes to a boil, add the pork.
Simmer while skimming off the scum occasionally until the vegetables are tender.
In the meantime, chop up the sake lees roughly and warm in the microwave.
When everything is cooked through, add the sweet potato and shimeji mushrooms.
Add the sake lees. Simmer until the sweet potato is tender, stirring occasionally.
Add the miso while tasting. Finish by adding the usukuchi soy sauce.
If you want to make this a sake lees soup without miso, make it with 150 g of sake lees and season with salt and soy sauce.
Add anythin you'd like, such as salmon offcuts, taro root, turnip, etc.
Story Behind this Recipe
My children didn't like sake lees, but they loved this soup seasoned with plenty of miso. Now the children prefer this over other types of soup. The pork soup that I grew up on always had sweet potatoes and sake lees. My grandmother always called it pork soup, but I always thought it was really sake lees soup.
Cut everything into the same size (except for the sweet potato) to make the soup easy to eat. The sweet potato will fall apart if you cook it for too long, so keep the residual heat in mind and don't over-simmer them. Add the miso at the end as you taste the soup.