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You need to prepare Daikon (white radish).
Use Carrots.
Use Gobou(Burdock).
You need Thin sliced pork (Thinner is better, available at Asian grocery store).
Use sesame oil.
You need to prepare Miso (amount can varry based on your preference).
Prepare Small shredded ginger.

Tonjiru (豚汁) is a hearty miso soup with pork slices and vegetables. Packed with loads of vegetables and a small amount of pork, tonjiru is quite filling but you will be surprised. Tonjiru (or Butajiru) is a kind of Miso Soup with pork and a lot of root vegetables such as Gobo Tonjiru has a distinct pork flavor and strong taste from Gobo. Tonjiru (Pork Miso Soup with Assorted Vegetables) from Shinya Shokudo.

Here are the ingredients..
Cut all the vegetables. The amount of vegetables can carry based on your preference. There are no right or wrong answers in this cooking, so don't worry about it:).
Cook the thin sliced pork in a soup pot with sesame oil until fully cooked..
Add the cut vegetables and cook with medium temperature until the vegetables are softened. * I use a lid here to close the temperature in the pot to heat up the vegetables faster..
Add water into the pot until the vegetables are submerged..
While waiting for the water to get boiled, shred the ginger. I recommend Japanese daikon/ ginger shredder that you could buy either online, 100 yen shop, Asian grocery stores. Then, I use this time to wash all my dishes:).
This is how it should look when you have enough water in the pot..
Use a spoon and a ladle to dissolve the miso while both are in the pot. Add as much miso you need until it tastes less "watery"..
It should look like this color by now..
Add the shredded ginger. I love ginger, so I usually put a lot:) then stir....
DONE! Itadakimasu!.

It's a versatile dish which allows for different vegetable combinations, i.e., the Amaamaa to Inazuma. Tonjiru (豚汁), which is also sometimes called Butajiru, literally means "pork soup" and is a mainstay at the dinner table during the frigid months of winter. Tonjiru or Butajiru (豚汁) is a soup made with pork and vegetables, flavoured with miso. This dish was cooked by Satoshi Fukube during Wild Fire event of Kanya Festival. The kanji for pig (豚) can be pronounced either as "buta" or as "ton" in Japanese.

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