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1
Using a Japanese grater or a microplane zester, grate the ginger nub into a small bowl. Then cover it with about 2 tablespoons of hot water, set aside to steep.
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2
For the dashi stock, rinse the kombu pieces under cold water to get rid of any extraneous salt. In a medium sized pot, rehydrate the kombu in 5 cups of cold water. Allow to sit for about 30 minutes.
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3
While the kombu is rehydrating, preheat your oven to 400u00b0F. Using a sharp knife, cut the skin off your squash and divide into 1 1/2 inch chunks. Do not cut too small or else they will not hold together well. Lay the squash on a large sheet pan, making sure not to overcrowd. Sprinkle with a few pinches of salt, freshly ground black pepper and grapeseed oil. Roast in the oven for 15 minutes, flipping halfway into the cooking time.
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4
After 30 minutes, set the pot with your kombu and water over high heat. Right before it reaches a boil, remove the kombu pieces. Add the katsuobushi and dried sardines. Bring to a boil, and turn off the heat immediately. Allow to steep for 15 minutes. With a fine mesh strainer, strain the liquid. Use a spoon to press out as much of the liquid as possible. Don't let any go to waste! Reserve the stock
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5
For the meatballs, combine the pork, salt, white pepper, egg, and scallions into a medium sized mixing bowl. Put the tofu into a separate bowl and use a fork to gently mash the tofu so that only a few small chunky pieces are left over. Add the tofu and the ginger along with its water into your meat mixture. Mix using a large spoon until thoroughly mixed. Your mixture should be mixed to the point where the meat fibers are no longer separated and pronounced.
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6
Since we are making four poached eggs, we are going to make them ahead of time. Set a medium sized pot filled 3/4 of the way with water to boil. Now gently crack an egg into a small bowl. Using a large metal spoon, stir in one direction until you make a rapid whirlpool. Quickly but carefully slide the raw egg into the water. As the water continues to turn, most of the egg whites should stay together. Cook for 2-3 minutes for a runny yoke. Remove the egg using a slotted spoon and place in an ice water bath to stop the cooking. Do this for the other 3 eggs. Reheat the eggs in warm water before serving.
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7
Using a medium pot, bring your dashi stock back up to a boil. Add the shiitakes and potatoes, cook for 5-8 minutes over medium-high heat. Then, add your roasted squash. To form the meatballs, take a large metal spoon and scoop up about a tablespoon worth of meat. Wet your left hand so that the meat doesn't stick. Using the metal spoon and a scooping motion, roll the meat into a ball. The meat should stick together easily. Don't overwork. Gently place into the soup. Once all the meatballs are in the pot, bring to a boil and then turn down the heat to medium high. Cook for about 8-10 minutes, until the meatballs are cooked through.
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8
While the meatballs are cooking, combine the two types of miso in a small bowl. Ladle some of the hot soup in. Use a spoon to work the miso into the liquid, making sure no clumps are left. Turn your stove off. At this point, I like to add about half of the miso liquid initially. Give it a taste. Add more of the miso little by little, until the flavor is perfect.
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9
Serve immediately topped with a poached egg and scallions.
