Steps

1. Rehydrate 2g Wood Ear Mushrooms by soaking them in water or lukewarm water.
   🕒 01:19
2. Trim 1cm off the root of 50g Komatsuna and cut into 3cm pieces. Separate the leaves from the stems.
   🕒 01:24
3. Roughly chop 100g Napa Cabbage into 3cm pieces.
   🕒 01:35
4. Trim the woody ends off 50g Enoki Mushrooms and separate them into small clusters.
   🕒 01:39
5. Cut 1 fried tofu pouch into bite-sized pieces.
   🕒 01:47
6. In a pot, combine 200ml water, 150ml unsweetened soy milk, 1 tsp chicken stock granules, 2 tsp miso paste, and 2 tsp doubanjiang. Stir well to dissolve.
   🕒 01:53
7. Heat over high heat until the edges of the pot start to bubble, just before boiling.
   🕒 02:07
8. Add 30g sweet potato starch noodles to the pot. (Key Tip: If the noodles have a short cooking time, cook the vegetables first, then add the noodles according to their cooking time.)
   🕒 02:24
9. Add the cut fried tofu pouch and the vegetables (Napa cabbage, enoki mushrooms, and komatsuna stems) except for the komatsuna leaves.
   🕒 02:43
10. Add the rehydrated wood ear mushrooms, 2 shrimp dumplings, and 40g thinly sliced pork, spreading them out in the pot.
    🕒 02:53
11. Cover with a lid and simmer over low to medium-low heat for 8 minutes, being careful not to let it boil vigorously.
    🕒 03:03
12. Add the komatsuna leaves, about 5 shakes of five spice powder, and about 5 shakes of Sichuan peppercorns. Stir everything together and heat briefly. (Key Tip: Komatsuna leaves cook very quickly, so add them last. Adjust the amount of five spice powder and Sichuan peppercorns to your spice preference.)
    🕒 03:28
13. Once the komatsuna leaves are cooked, turn off the heat.
    🕒 04:05
14. Ladle into a bowl and drizzle chili oil to taste over the entire dish. (Key Tip: If you don't like spicy food, you can substitute with sesame oil.)
    🕒 04:09