Japanese-style Vegetable Soup

I will download the picture the next time I make it.

Ingredients:

4 ounces (100g) ground chicken or pork

4 ounces (100g) long white radish (daikon)

4 ounces (100g) burdock root, fresh or canned (gobo)

2 ounces (50 g) carrot

1 long green onion

1 potato

1 block tofu

4 fresh Chinese black mushrooms or other type of fresh mushroom

2 tsp. high heat cooking oil (i.e. olive, grapeseed, canola, etc) or 1 tsp. cooking oil and 1 tsp. sesame oil for sauteing vegetable and meat

Broth:

6 cups dashi (bonito fish stock) or canned or homemade chicken stock, 1 tsp. salt, 1 1/2 T. soy sauce

NOTE: When using an American-sized cup (1 American cup = 8 ounces = 236 milliliters), reduce the quantity of dashi or chicken stock by approximately 1 cup.

Condiment:

Shichimi togarashi (powdered red pepper mixed with six other spices), if available