To soft-boil 3 eggs: Put eggs into a pot of room temperature water and bring to a boil.  Cover and let sit for 8 minutes.  Cool the eggs under cool water.  Remove and peel eggs and place them in a container with 1/2 cup tamari for 1 hour or overnight.

Tip: use older eggs or store-bought eggs, as super-fresh eggs can be hard to peel.

Cut daikon radish and carrot into 1/8” quarter rounds. Wash burdock and cut thick slices at a diagonal. Cut onion into thin slices.

Heat sesame oil In a medium pot over medium heat.  Add daikon, carrots, burdock, onion and shiitake mushroom.  Stir-fry until daikon and onion become semi-translucent.  Add ginger and cook for another 1-2 minutes.  Add pork and stir-fry 2-3 more minutes.  Add Broth and bring to a boil.  Turn the heat to low and simmer until the veggies are tender.

Turn off the heat.  Ladle out 3/4 cup broth and combine well with miso, using an immersion blender if you have one.  Blend until smooth, and return mixture to pot.

Bring a large pot of water to a rapid boil.  Add noodles, stir, and cook in boiling water until done (time varies by noodle).  Drain well.

Divide noodles between bowls.  Pour soup over noodles.  Top with green onion, soft-boiled eggs cut in half, and add whatever fresh or fermented veggies you have on hand.