- To make the soup base, bring the kombu dashi, sake and mirin in a claypot, and bring to boil. Then turn heat down to medium and add in the warm soy milk. Allow it to simmer while stirring occasionally. Add in miso paste and grounded sesame seeds. Mix well to make sure miso is properly dissolved. Add salt to taste if necessary. Bring the soup to a boil and then turn off heat and set aside.
- Peel the daikon and carrot using a vegetable peeler into long paper-thin form. Set aside.
- Return the soup base to medium heat. Start placing the napa cabbage leaves first, then carefully arrange half portion of some of the prepared ingredients enoki mushrooms, shimeiji mushrooms, shitake mushrooms, white raddish and carrot. Becareful not to put too many ingredients into the pot to avoid from overflowing, the remaining ingredients can be saved for the next batch.
- Next add in all the other vegetables – leek, shungiku, spring inions and the pork loin as well. Wait for the soup to come to a boil, then turn heat down to the lowest setting to keep it warm. The first batch of ingredients are now ready to be served.
- Once the first batch of cooked ingredients is cleared from the pot, repeat the same with the remaining ingredients.