Shave the burdock root into thin slices and soak in water.
Cut the daikon radish and carrots into wedges, potatoes, enoki mushrooms, tofu and pork into bite sized pieces, and finely chop the Japanese leek.
Place the water, daikon radish, carrots, potatoes and burdock roots in a pot and bring to a boil over high heat. Turn the heat down to medium and simmer for 5 minutes (skim off the scum).
Add the dashi stock, pork, enoki mushrooms, tofu and simmer for 2~3 minutes (skim off the scum).
Add the sake and turn off the heat after a little while. Whisk in the miso. Add Japanese leek and heat over low heat (don't boil).
You could add udon noodles to the soup.