Steps

1. In a microwave-safe bowl, combine Cooking Sake (Rice Wine) 2 tsp, Miso 2 tsp, Oyster Sauce 1 tsp, Sugar 1 tsp, and Grated Garlic 1 tsp.
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2. Mix the seasonings until dissolved.
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3. Once the seasonings are mixed, add Ground Pork 150g and mix well.
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4. After mixing the ground pork and seasonings, microwave at 600W for 2 minutes 30 seconds to cook the pork.
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5. If you prefer it spicier, add Ichimi Togarashi (Japanese Chili Powder) (to taste) to the cooked ground pork.
   🕒 01:23
6. Cut Nappa Cabbage 250g into bite-sized pieces.
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7. Trim the tough ends from Enoki Mushrooms 1 bunch (200g) and cut them into lengths of about 2cm.
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8. Separate the clustered stems of the enoki mushrooms.
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9. Place the cut enoki mushrooms and nappa cabbage in a pot.
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10. Add Soy Milk 300ml, Water 200ml, Chicken Bouillon Powder 1.5 tbsp, Ground Sesame Seeds 2 tbsp, and Chopped Green Onions (green parts) 20g to the pot with the vegetables.
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11. Place the chopped green onions in the center of the pot.
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12. Top with the microwave-cooked ground pork.
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13. Garnish with Shredded Chili Peppers or Chili Oil, if desired.
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14. Once all ingredients are in the pot, heat over medium-high heat until just before boiling.
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15. Soy milk can curdle if boiled. Once it starts to simmer gently, reduce heat to low or medium-low. (Key Tip!) Heating the soy milk without boiling will result in a smoother texture.
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16. Cover with a lid and simmer over low or medium-low heat for about 8 minutes.
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17. Once the nappa cabbage and enoki mushrooms are cooked and softened, stir everything well.
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18. Add any remaining seasonings from the microwave-heating bowl to the soup in the pot.
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19. Taste and adjust with Salt (to taste) if the flavor is too weak.
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20. Stir everything together and it's ready to serve.
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