Total Tonjiru Soup

[For 12 oz. Zojirushi Stainless Steel Food Jars]
Ingredients (serves 1): 

[For 17 oz. Zojirushi Stainless Steel Food Jars]
Ingredients (serves 1):

*This recipe was developed for 12 oz. and 17 oz. Zojirushi Stainless Food Jars. Adjustments may be required for making this recipe in other Food Jar sizes.  

*Please make sure not to overfill the food jar with ingredients, as ingredients will expand with cooking, and may cause the lid to burst.
Preheat the food jar by pouring boiling water (not included in the ingredients list). Close the lid and allow to preheat. 
Slice daikon, carrot and konnyau into 1/16” thickness, then cut into small bite-sized pieces. Diagonally slice burdock into 1/16” thickness and submerge in a bowl of water (not included in the ingredients list) to keep from darkening. Cut taro root into a quarter or bite-sized pieces. Cut green onion lengthwise into 1" long pieces. Slice pork as thinly as you can. 
In a sauce pan, add water, daikon, carrot, konnyaku, drained burdock, taro roots and bring to boil in high heat. 
Add sliced pork. Skim the surface if needed, then reduce heat to medium low. 
Mix in miso and mirin. Add green onion to the pan. 
When the soup boils, turn off the heat. 
Discard hot water from the food jar and fill with prepared soup from step 6 until 1 cm below the ridge. Close lid and allow soup to set for a minimum of 2 hours and up to 6 hours.
Make sure to consume within 6 hours to prevent from spoiling.