Chop tomato. chop spring onion. Soak kikurage until soft, then slice. Slice pineapple. Chop garlic.

Stir fry garlic until fragrant, then add tomato and pineapple. Stir fry until tomato becomes saucy and dark red. Add seasons to taste.

Add water, wait until boil, then add minced pork (make sure to stir it up so you won't have a chunk of pork in your soup), bean sprout, and chopped spring onion.