Steps

1. Add water 300ml to a pot and place it over heat.
   🕒 14:15
2. Before the pot boils, add garlic powder 9 shakes, lard 1 tbsp, chicken stock powder 1/2 tsp, Chinese seasoning powder 1/2 tsp, and Shinshu miso 30g (5 tsp).
   🕒 14:36
3. Add ginger powder 3 shakes and mix to dissolve the miso. 【Tip!】 Ginger powder is for aroma, so it's okay to omit if you don't have it.
   🕒 16:23
4. Add MSG(Ajinomoto) (MSG) 5 shakes and check the taste.
   🕒 16:49
5. Add ground sesame seeds 1 tsp and sugar 1 pinch.
   🕒 17:10
6. Check the taste. If you find it too salty, add another pinch of sugar and MSG(Ajinomoto) (MSG) 2 shakes to adjust the flavor.
   🕒 17:36
7. Add black pepper 2 shakes and Doubanjiang (chili bean paste) 1/2 tsp. 【Tip!】 Adding Doubanjiang gives it a more Misokin-like punchy flavor.
   🕒 18:07
8. In a separate container, dissolve potato starch 1/2 tsp in water 1 tbsp, then add it to the pot's soup to thicken.
   🕒 18:27
9. Bring a generous amount of water to a boil in another pot and cook dried noodles 1 serving according to package instructions (approx. 7 minutes). 【Tip!】 It tastes delicious whether you cook them firm or soft.
   🕒 18:49
10. Transfer the cooked noodles to a bowl and pour the hot soup over them. Drizzle with chili oil to taste as desired to finish.
    🕒 24:43