Sup Mie Hoto

Bahan-bahan (2 porsi)

• ¾ cup iriko/niboshi (boiled and dried anchovies) ((skip for vegan/vegetarian))
• 1 piece kombu (dried kelp) ((5 g; 1½ x 3½ inches, 4 x 9 cm per piece))
• 5 cups water
• ⅛ kabocha squash ((6.3 oz, 180 g with seeds))
• 4.2 oz daikon radish ((1½ inches, 3.8 cm))
• ⅓ carrot ((4.2 oz, 120 g))
• 1 Yukon gold potato ((5.2 oz, 148 g))
• ¼ onion ((1.5 oz, 43 g))
• 2 leaves napa cabbage ((6 oz, 170 g))
• ½ leek ((or Tokyo negi/long green onion))
• ½ package shimeji (brown beech) mushrooms ((1.8 oz, 50 g))
• 2 shiitake mushrooms
• 1 aburaage (deep-fried tofu pouch)
• 6 oz sliced pork loin
• 7.8 oz hoto noodles (uncooked)
• 4 Tbsp sake
• 2 Tbsp mirin
• 5 Tbsp miso ((or more, to taste))
• Diamond Crystal kosher salt ((to taste))
• shichimi togarashi (Japanese seven spice) ((for a spicy kick))