Steps

1. Grate 5g garlic and 5g ginger separately.
   🕒 03:06
2. Add 1 tbsp lard to a pot and heat over medium heat.
   🕒 03:35
3. Add 80g ground pork to the pot and stir-fry until its color changes.
   🕒 03:56
4. To the stir-fried pork, add 300ml water, 1 tbsp Mirin (Sweet Rice Wine), 1 tsp sugar, 1 tbsp sake, the grated 5g garlic, and 5g ginger, then bring to a boil.
   🕒 04:42
5. Once boiling, add 1 tbsp ground sesame seeds, 2 tbsp and 1 tsp white miso, 10 dashes Hi-Me, black pepper to taste, 3 dashes sansho pepper, and 2 dashes chili pepper, then mix until the miso dissolves. [Key Tip!] Choose a white miso that isn't too sweet to achieve a rich and elegant flavor. Adding Hi-Me creates a deep umami even without dashi.
   🕒 05:36
6. Add 100g bean sprouts to the soup and simmer for 1-2 minutes.
   🕒 07:31
7. In a separate pot, bring plenty of water to a boil and cook 1 portion Chinese noodles according to package directions. [Key Tip!] Always cook noodles in boiling water and drain them thoroughly for the best results.
   🕒 07:42
8. Drain the cooked noodles in a colander and place them in a serving bowl.
   🕒 08:13
9. Pour the prepared soup into the bowl with the noodles.
   🕒 08:17
10. Garnish with scallions to taste.
    🕒 08:38
11. Drizzle with rayu (chili oil) to taste.
    🕒 08:52
12. Top with seasoned menma to taste and serve.
    🕒 09:12