Cut the pork strips into 1cm long pieces.Chop the naganegi into rounds.Peel the carrot, quarter lengthwise and slice.Peel the daikon, slice and cut the slices into 6thsRinse and scrub the burdock, roughly peel with the back of a knife, then cut into pieces with a whittling action, as if sharpening a pencil with a knife.Put the konnyaku into a pot of water, bring to the boil, then drain and rinse in cold water (skip this step if using pre-boiled konnyaku). Slice the konnyaku into 2cm long strips.Peel and quarter the potato, then chop into medium slices.Dice the tofu into 2cm cubes.
Heat 1 teaspoon of vegetable oil in a large saucepan or medium-sized pot, add the pork and stir fry til coated with oil. Add the naganegi, carrot, daikon, and burdock root in that order, stir-frying each in turn.
Add the konnyaku, pour in (A) and simmer for 5 minutes over medium. Add the potatoes and continue to simmer until cooked, about 15 minutes. Add tofu and bring to a boil, then turn off the heat.
Add the miso paste, blending well. Ladle it into bowls and top with a bit of shichimi togarashi to taste.