Steps

1. Add 1 tsp soy sauce to the ground pork and mix well. Break the mixed pork into small clumps.
   🕒 08:42
2. Roughly chop 40g cabbage. Wash 60g bean sprouts.
   🕒 09:45
3. Add 300ml water to a pot, add the clumped ground pork, and bring to a boil.
   🕒 10:42
4. To the soup, add 10 shakes garlic powder, 1 tsp Chinese seasoning, 1 tbsp and 1 tsp Yamabuki Miso (4 tsp total), 1 tsp doubanjiang, 2 shakes black pepper, 1 tbsp lard, roughly chopped cabbage, and 7 shakes MSG(Ajinomoto) (MSG), then bring to a boil.
   🕒 11:02
5. Add 2/3 tsp sugar and 1/2 tbsp ground sesame seeds, then adjust the taste.
   🕒 13:30
6. Mix 1 tbsp water and 2/3 tsp potato starch to make a starch slurry, then add it to the soup to thicken. Let it simmer slightly to set the thickness. [Chef's Tip!] By using starch to thicken instead of potato powder, you can recreate the viscous texture of cup noodle soup.
   🕒 14:26
7. Start boiling the Chinese noodles. About 1 minute before the noodles are done, add the bean sprouts to the pot and cook them together.
   🕒 15:20
8. Place the drained Chinese noodles in a warmed bowl, then pour the cooked soup over them. Arrange the noodles so they are visible, and finish by drizzling with chili oil to taste.
   🕒 17:14