Steps

1. Cut off the corner of the bean sprout bag (1 bag, 200g) and rinse under water.
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2. Knead the bag with the rinsed bean sprouts and break them into smaller pieces.
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3. In a deep frying pan or pot, add ground pork (80g), grated garlic (1 tsp), and grated ginger (1 tsp). Stir-fry over medium heat.
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4. Once the meat changes color, add the finely broken bean sprouts and the thick fried tofu (2 pieces) torn by hand.
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5. Stir-fry until the oil is evenly coated.
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6. Add soy milk (200ml), water (200ml), and chicken stock powder (2 tsp).
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7. Stir everything together and heat over medium-high to high heat until just before boiling. (Key Tip: Soy milk can separate if boiled, so heat carefully without letting it boil).
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8. Reduce heat to low and simmer for 3-4 minutes.
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9. Turn off the heat and dissolve miso paste (2 tsp).
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10. Add sesame oil (1 tsp) and ground sesame seeds (1 tbsp), and mix well.
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11. Ladle into bowls.
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12. Top with chili oil to your liking and sprinkle with scallions.
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