Wash the pork motsu and drain. Add to a pot with water, leek, and ginger. Bring to a boil, then simmer on low heat for 30 minutes. Drain the water.

Cut the yaki tofu into bite-sized pieces.

Prepare the vegetables: cut nira into 5cm pieces, slice burdock diagonally and soak in water, slice leek diagonally, and cut mizuna into 5cm pieces. Crush one garlic clove and slice the other.

In a pot, add the broth ingredients (sake, chicken stock, water) and the crushed garlic. Bring to a boil, add burdock, cover, and simmer on low heat for 7–8 minutes. Dissolve miso into the broth.

Add yaki tofu, leek, mizuna, and pork motsu to the pot. Simmer for 5–6 minutes.