Cut the White Radish & Carro into 3 to 4mm thick quarters. Slice the Leek into 1 to 2mm. Cut the sliced pork into bite size.

Heat the Salad Oil in a pot and cook the Pork until turns colour.

Add the White Radish & Carrot in the pan and stir-fry until the oil has been absorbed.

Add 800ml water. When it comes to a boil, turn to low heat and simmer till tender while removing the scum.

Mix in and add the Miso with a small amount cooking soup, then add the Japanese Soup Stock. Add the Leek.