Prepare the konnyaku: Drain and rinse then slice into 1-inch by 1/2 inch by 1/2 inch pieces. Boil in water for a few minutes, then drain and rinse. If a fishy odor remains after rinsing, repeat the boiling and rinsing.

If you have raw lotus root, boil it

Bring the broth to a gentle boil. Once the broth is pretty hot, whisk in miso.

Leave this broth simmering. Get out small to medium sized bowls. Add a small amount of the pork, tofu, konnyaku, lotus root, and carrots and simmer 2-3 minutes. Add the napa cabbage and green onions and simmer another minute. Dish and serve with ponzu and/or sesame sauce. The goal is to eat several small bowls and to stop when you are full. The remaining ingredients can be used for other purposes or cooked in the remaining broth and set aside for reheating later.