Steps

1. Cut the pork belly 60g into easy-to-eat pieces.
   🕒 04:58
2. Peel and grate the garlic 1 clove (5g).
   🕒 05:08
3. Add water 200cc and unsweetened soy milk 100cc to a pot.
   🕒 05:47
4. Add soy sauce 1 tbsp and chicken stock 1 tsp to the pot.
   🕒 06:08
5. Add oyster sauce 1 tsp and sugar 1/3 tsp.
   🕒 06:28
6. Add bonito powder 1g, Haime (MSG) 5 dashes, lard 1 tbsp, and grated garlic 5g to the pot.
   🕒 06:38
7. Add the cut pork belly 60g to the pot.
   🕒 07:34
8. Place the pot over heat and turn off the heat once it boils. 【Chef's Tip!】 Be careful not to boil it too long to prevent the soy milk from separating.
   🕒 07:45
9. Bring plenty of water to a boil in a separate pot and cook the Chinese noodles 1 serving according to package directions (approx. 2 minutes). 【Chef's Tip!】 Cook in plenty of water to prevent the noodle starch from thickening the water.
   🕒 10:18
10. Drain the cooked noodles and place them in a bowl.
    🕒 10:57
11. Pour the warmed soup into the bowl.
    🕒 11:05
12. Garnish with boiled egg 1.
    🕒 11:26
13. Top with green onions to taste and red pickled ginger to taste.
    🕒 11:35
14. Sprinkle Ajishio (seasoned salt) to taste over the egg.
    🕒 11:40
15. Finish by sprinkling black pepper to taste.
    🕒 11:53