Steps

1. Finely chop 60g cabbage. Slice the core, and coarsely chop the rest into bite-sized pieces that can be held with chopsticks.
   🕒 02:52
2. Slice 30g carrot diagonally, then julienne.
   🕒 03:43
3. Coarsely chop 10g garlic.
   🕒 04:20
4. Heat 1 tbsp lard in a frying pan and stir-fry 70g ground pork until crispy and fragrant. [Chef's Tip!] The key is to stir-fry until slightly browned and well-cooked.
   🕒 05:33
5. Once the ground pork is browned, add the chopped 60g cabbage and julienned 30g carrot, and stir-fry over medium-high heat.
   🕒 06:50
6. Add 1 tsp tobanjan (chili bean paste) to the stir-fried vegetables and cook until fragrant. [Chef's Tip!] Stir-frying tobanjan enhances its aroma.
   🕒 07:19
7. Add 350ml water, then add [A] 2.5 tbsp miso, 1 tsp soy sauce, 0.5 tsp sugar, 0.5 tsp MSG(Ajinomoto) (MSG), and 2/3 tsp ichimi togarashi (Japanese chili powder), and bring to a boil.
   🕒 08:13
8. Once boiling, add 75g tofu and simmer.
   🕒 09:50
9. In a separate container, mix 1 tsp potato starch and 1 tbsp sake to create a slurry (sake-starch slurry), then pour it into the pot and thicken. [Chef's Tip!] This enhances the rich flavor, leveraging the broth from the ground pork, and the richness of MSG(Ajinomoto) and miso.
   🕒 10:34
10. Gently mix until thickened, then keep the soup warm.
    🕒 10:59
11. Boil 1 serving ramen noodles in boiling water.
    🕒 13:10
12. Place the cooked noodles in a bowl, then generously pour the warm, thickened soup with all its ingredients over them.
    🕒 15:07
13. Finally, drizzle rayu (chili oil) to taste over the entire dish.
    🕒 15:39
14. Top with natto as desired. [Chef's Tip!] First, enjoy it as is, then add natto later to experience a change in flavor.
    🕒 16:51