Doi Yoshiharu-Style Hearty Miso Soup

Slice the eggplant into rounds.

Halve the green pepper, remove the seeds, and cut to a comfortable size.

Slice the carrot into thin matchsticks (sasagaki) or thin slices.

Slice the daikon into thin quarter-moons.

Set out the right amount of thinly sliced pork belly (3–4 slices).

Place the cut eggplant, green pepper, carrot, daikon, and pork in a small pot.

Add 1 bowl (~200ml) of water and bring to a boil over heat.

Once boiling, dissolve in the miso. Adjust the strength to your liking.

Crack the egg directly into the pot and simmer until it's as set as you like.

Once the egg is cooked through and the soup is hot, turn off the heat and ladle into a bowl.