Steps

1. Finely chop 1 stalk of green onion into 5mm pieces.
   🕒 00:41
2. Thinly slice 100g of thinly sliced pork into 5mm strips.
   🕒 00:48
3. Heat 2 tsp of sesame oil in a pot over medium heat.
   🕒 00:55
4. Add the sliced pork, 1 tsp of minced garlic, and 1 tsp of grated ginger to the heated pot and stir-fry.
   🕒 01:09
5. Once the pork is cooked, add 200ml of water, 200ml of soy milk, 1 tbsp of gochujang (Korean chili paste), 1 tbsp of cooking sake (rice wine), 2 tsp of chicken stock granules, 2 tsp of miso paste, and 2 tsp of soy sauce. Stir to combine.
   🕒 01:17
6. Once the soup base is ready, scoop 1/2 block (150g) of tofu into bite-sized pieces and add to the pot.
   🕒 01:39
7. After adding the tofu, increase heat to medium-high and warm until just before boiling. **(Key Tip!)** Be careful not to boil, as the soy milk may separate.
   🕒 01:47
8. When the edges of the soup start to simmer gently, add 1 bag (200g) of bean sprouts. **(Key Tip!)** You don't need to remove the roots from the bean sprouts for easier cooking.
   🕒 02:12
9. Once the bean sprouts are added, cover with a lid and simmer over low to medium-low heat for 3 to 5 minutes.
   🕒 02:27
10. When the bean sprouts are cooked, gently stir everything together, being careful not to break the tofu.
    🕒 02:36
11. Add 2 tbsp of toasted sesame seeds and stir.
    🕒 02:49
12. Once everything is mixed, ladle into bowls and sprinkle the chopped green onion in the center.
    🕒 02:56
13. Optionally, add ichimi togarashi (chili powder) or chili oil to adjust the spiciness to your preference.
    🕒 03:22