Steps

1. Thoroughly wash shirataki noodles 180-200g with lukewarm water (approx. 40°C) to remove their distinctive odor. 【Tip!】 You can sufficiently remove the odor by simply washing with lukewarm water, no need to boil and drain.
   🕒 02:00
2. If long, cut the washed shirataki noodles into half-length pieces for easier eating.
   🕒 02:33
3. Heat a small amount of vegetable oil (to taste) in a frying pan and stir-fry ground pork 70g.
   🕒 02:45
4. Lightly season the ground pork with salt and pepper (to taste).
   🕒 02:59
5. Add miso 2 tsp and tobanjan (chili bean paste) 1/2 tsp to the ground pork, stir-fry until fragrant, cooking it to create a meat miso. 【Tip!】 Stir-frying miso and tobanjan enhances their aroma.
   🕒 03:05
6. Once everything is browned, add the cut shirataki noodles, then add chicken stock powder 2 tsp and sugar 1/2 tsp, and stir-fry to coat them with flavor.
   🕒 03:30
7. Add black pepper (to taste) to enhance the aroma.
   🕒 04:05
8. Add soy milk 200ml and sesame oil 1 tsp, and simmer until the soup thickens. 【Tip!】 If you don't like spicy food, you can still achieve a delicious result using only miso instead of tobanjan.
   🕒 04:12
9. Serve in a bowl.
   🕒 05:47
10. Finally, top with scallions (to taste), drizzle with rayu (chili oil) (to taste), and sprinkle with black pepper (to taste) to complete.
    🕒 06:10