Steps

1. Add ground pork 150g to a pot.
   🕒 00:02
2. Add grated ginger 1/2 tsp, grated garlic 1/2 tsp, and doubanjiang (chili bean paste) 1 tsp.
   🕒 00:05
3. Stir-fry over medium heat, combining the pork with the ginger, garlic, and doubanjiang. Continue to cook until the meat is cooked through. (Key Tip!) Stir-frying until the aroma of ginger and garlic is released will result in a flavorful soup.
   🕒 00:09
4. Add 200ml of water.
   🕒 00:20
5. Add silken tofu 300g, breaking it into bite-sized pieces into the pot.
   🕒 00:24
6. Add sugar 1 tsp, chicken bouillon powder 1/2 tbsp, and ground sesame seeds 2 tbsp.
   🕒 00:29
7. Mix gently.
   🕒 00:33
8. Bring to a boil. Skim off any scum that rises to the surface.
   🕒 00:36
9. Turn off the heat.
   🕒 00:42
10. Add soy sauce 1 tsp and miso paste 1 tbsp.
    🕒 00:44
11. Stir until the miso paste is completely dissolved into the soup.
    🕒 00:48
12. Add unsweetened soy milk 200ml.
    🕒 00:51
13. Gently mix, being careful not to break up the tofu.
    🕒 00:54
14. Heat until just before boiling. Turn off the heat when small bubbles start to form around the edges of the pot. (Key Tip!) Soy milk can separate if boiled too vigorously, so turning off the heat just before boiling is crucial.
    🕒 01:00
15. Finish by adding sesame oil 1 tsp and chili oil (to taste).
    🕒 01:06