Steps

1. Slice 1/3 stalk of green onion thinly.
   🕒 01:09
2. Grate 5g of ginger.
   🕒 01:56
3. Add 450cc of water to a pot.
   🕒 02:30
4. Add 1g of wakame and grated 5g of ginger to the pot.
   🕒 02:56
5. Add 1 tsp of chicken stock powder to the pot.
   🕒 03:07
6. Add 1/3 tsp of Hondashi (Japanese Dashi Powder) to the pot.
   🕒 03:25
7. Add 1/3 tsp of salt to the pot.
   🕒 03:32
8. Add 1/2 tsp of oyster sauce to the pot.
   🕒 04:04
9. Add 5 shakes of white pepper to the pot. 【Tip!】 Use white pepper, not black pepper, similar to what's found in old-fashioned ramen shops.
   🕒 04:07
10. Add 1 tsp of sesame oil to the pot. 【Tip!】 Adding too much sesame oil will overpower the flavor, so keep it to 1 tsp.
    🕒 04:29
11. Add 5cm of lard (or vegetable oil) to the pot. 【Tip!】 The amount of fat is the secret to the deliciousness of Chinese restaurant soup. Be careful not to add too much, or it will turn into ramen soup.
    🕒 05:06
12. Place the pot over heat and bring to a boil.
    🕒 05:27
13. Place the thinly sliced green onion in a bowl.
    🕒 07:05
14. Pour the boiling soup into the bowl with the green onion. 【Tip!】 Pouring hot soup over raw green onion enhances its aroma and allows you to enjoy its texture. If you simmer them together, the aroma will disappear, so this method is recommended.
    🕒 07:13