- Heat 1 tsp oil in a large stock pot over medium high heat and sauté pork belly slices until the surface of the pork is slightly browned. Toss in onions and sauté until fragrant and softened. Add in all the vegetables and fry until well mixed, about 5 mins.
- Add in konnyaku cubes and stir gently until combined. Pour in dashi stock and bring to a boil. Lower the heat and simmer for 10 mins until vegetables are cooked through.
- Once ready, stir in miso paste until dissolved. Gently place in tofu cubes and stir to mix. Sprinkle in spring onions and give a quick stir to combine.
- Serve hot. Garnish with more fresh spring onions and Japanese spice mixture if desired.