Steps

1. Coarsely chop 120g cabbage.
   🕒 04:30
2. Dice 60g carrot with the skin on.
   🕒 05:01
3. Coarsely chop 100g onion.
   🕒 06:33
4. Dice 120g potatoes with the skin on.
   🕒 09:16
5. Crush 10g garlic.
   🕒 09:48
6. Cut 90g sausage into rounds, matching the size of the other vegetables.
   🕒 10:52
7. Heat 1 tbsp olive oil in a pot, then add the chopped cabbage, carrot, onion, potatoes, crushed garlic, and sausage and stir-fry. [Chef's Tip!] Stir-fry carefully to avoid burning, coating the vegetables in oil to bring out their richness. Utilize the umami stuck to the bottom of the pot.
   🕒 13:27
8. Once the vegetables are coated in oil, add 1 can of tomatoes and stir-fry until the moisture evaporates. [Chef's Tip!] Stir-frying the tomatoes reduces their acidity and condenses their umami. The goal is to cook until most of the liquid has evaporated.
   🕒 14:40
9. Add 4 tsp consommé, 1/2 tsp salt, and 5 shakes of table pepper, then mix thoroughly.
   🕒 17:04
10. Add 650ml water and heat until boiling.
    🕒 17:53
11. After boiling, simmer for 10 to 15 minutes.
    🕒 18:11
12. Beat 2 eggs in a bowl.
    🕒 21:04
13. Heat oil, as needed, in a frying pan, pour in the beaten eggs, make scrambled eggs, and transfer to a separate container.
    🕒 21:14
14. Add more oil, as needed, to the same frying pan, then add 160g pork thinly sliced and stir-fry.
    🕒 21:40
15. Sprinkle seasoned salt and pepper to taste over the pork thinly sliced and stir-fry until fully cooked.
    🕒 21:48
16. Add 1 1/2 tbsp ponzu and reduce slightly.
    🕒 22:32
17. Return the reserved scrambled eggs to the cooked pork and mix roughly.
    🕒 23:03
18. Sprinkle with green onions to taste, if desired.
    🕒 23:43
19. Add 70g macaroni to the simmering soup and cook for 5-6 minutes until tender.
    🕒 24:17
20. Serve in bowls and enjoy.
    🕒 25:09