Steps

1. Diagonally cut half a leek, then make another cut halfway from the opposite side.
   🕒 00:17
2. Keeping the tip of the knife on the cutting board, finely chop the leek from the end to create a mince.
   🕒 00:40
3. In a bowl, combine 2 tsp Doubanjiang, 2 tsp Hoisin Sauce, 2 tsp Minced Garlic, and 1 tsp Grated Ginger.
   🕒 01:00
4. Heat a frying pan over low-medium heat and add a small amount of vegetable oil.
   🕒 01:33
5. Add 150g of mixed ground pork and spread it out to brown.
   🕒 01:47
6. Once browned, flip and cook through.
   🕒 02:07
7. Add the pre-prepared ground pork seasoning mix and stir-fry with the oil to release the aroma.
   🕒 02:23
8. Add the minced leek and stir briefly. Turn off the heat.
   🕒 02:45
9. Add water to a pot and bring to a simmer over low heat with the lid on.
   🕒 03:06
10. In a bowl, combine 2 tsp Chinese Soup Paste (Shantan), 1 tsp Miso Paste, 1 tsp Sugar, and 1 tbsp Cooking Sake (Rice Wine).
    🕒 03:16
11. Microwave the bowl with the seasonings for 20 seconds, then stir well while hot to dissolve.
    🕒 03:40
12. Add the heated seasonings to a large bowl, then add 1 tsp Soy Sauce, 2 tsp Oyster Sauce, 2 tbsp Toasted Sesame Paste, and 1 tbsp Sesame Oil.
    🕒 04:04
13. Mix everything thoroughly.
    🕒 04:37
14. Gradually add 300cc of cold soy milk in three additions, mixing well each time. (This is the key!) Using cold soy milk saves the step of chilling the soup.
    🕒 04:54
15. Place the soup in the refrigerator to keep it cold.
    🕒 05:24
16. Once the water in the pot is boiling, add 2 servings of Chinese noodles and increase the heat to bring it back to a boil. (This is the key!) To prevent noodles from becoming soggy, always add them to boiling water and bring it back to a boil.
    🕒 05:41
17. Once the noodles are cooked, drain them in a colander and rinse under cold running water to remove surface heat.
    🕒 06:06
18. Once they are cool enough to touch, rinse the noodles thoroughly while loosening them.
    🕒 06:21
19. Fill a bowl with water and wash off the sliminess from the noodles.
    🕒 06:28
20. Fill a bowl with ice and cold water, and chill the noodles thoroughly.
    🕒 06:43
21. Drain the water from the noodles very well. (This is the key!) Thoroughly draining the water prevents the sauce from becoming diluted and losing flavor.
    🕒 06:51
22. Place the noodles in a serving bowl.
    🕒 07:07
23. Pour the chilled soup over the noodles.
    🕒 07:13
24. Top with the meat sauce.
    🕒 07:13
25. Garnish with mizuna greens and add chili oil to taste.
    🕒 07:18