Miso Soup with Yuzu Kosho

Bahan-bahan (4 porsi)

• ¼ lb sliced pork belly ((4 oz; skip for vegan/vegetarian))
• 1 leek
• 2 leaves green cabbage
• 4 pieces shiitake mushrooms
• 2.5 oz carrot ((1½ inches, 3.8 cm))
• 2 g reen onions/scallions
• 1 Tbsp toasted sesame oil
• 1 Tbsp sake
• 4 Tbsp miso
• 14 oz soft/silken tofu (kinugoshi dofu)
• yuzu kosho (Japanese citrus chili paste) ((to taste))
• 2 Tbsp toasted white sesame seeds
• 4 cups water
• 1 piece kombu (dried kelp) ((3 x 4 inches, 7.5 x 10 cm per piece))
• 3 cups katsuobushi (dried bonito flakes) ((skip for vegan/vegetarian))