Tofu diced, cabbage cut into small pieces, zucchini and carrot sliced, whiskers removed from shrimps, konnyaku rinsed with hot water to remove the unpleasant alkaline smell, shimeji mushroom destemmed. All set aside.
In a pot, bring Swanson Pork Bone Broth to boil over medium heat, then stir in miso with a tablespoon. Add more miso if intense flavour is preferred.
Add tofu to braise until flavour absorbed, then add cabbage, Konnyaku, carrot, shimeji mushroom. Lastly, add shrimps, zucchini, pork butt and Narutomaki.
Bring all contents to boil over medium low heat and serve.