Cut Nappa cabbage into bite size pieces. Slice long white onions diagonally. Cut Nira into 2" long pieces. Pull apart mushrooms into small bunches by hand. Cut Tofu into 8-10 pieces. Cut thinly sliced pork into smaller pieces if too big.

In a large pot, heat sesame oil at medium heat. Add Kimchi and cook for a couple of minutes. Add Dashi and Kimchi liquid. When the soup starts to boil, add Miso paste, Sake, and salt to taste.

Then add all the vegetables except Nira. Cook covered until vegetables are tender. Add sliced pork, and lastly Nira.