Steps

1. In a bowl, combine Okara Powder 20g, Potato Starch 20g, and Water 90-120ml. Mix while adjusting the water until the dough reaches a consistency that falls off in clumps. [Key Tip!] The amount of water needed can vary depending on the type of okara powder, so adjust the water while observing the dough's texture.
   🕒 00:33
2. Microwave the mixed dough for 45 seconds at 600W.
   🕒 00:57
3. Once the edges have firmed up, remove the dough from the microwave and mix thoroughly.
   🕒 01:03
4. Microwave again for 45 seconds. [Key Tip!] If the dough is sticky or lacks elasticity, adjust the heating time.
   🕒 01:06
5. Knead the dough with a spatula until it becomes chewy and elastic, similar to mochi. [Key Tip!] The dough is ready when it has a bouncy, mochi-like texture.
   🕒 01:26
6. Let the dough cool slightly by slightly opening the lid of the wrap, then set aside to prevent it from drying out.
   🕒 01:37
7. Cut the Napa Cabbage 200g in half lengthwise, then chop into bite-sized pieces.
   🕒 01:48
8. Trim the hard base from the Enoki Mushrooms 200g, cut them into bite-sized pieces about 1cm wide, and then separate them.
   🕒 01:56
9. Peel the Ginger 10g and slice it into thin strips about 3mm wide.
   🕒 02:09
10. Place the cut Napa Cabbage and Enoki Mushrooms into a pot, add Salt 1/2 tsp, and mix well to distribute the salt.
    🕒 02:15
11. Place the Ground Pork 60g on top of the vegetables, add Water 300ml, cover with a lid, and bring to a boil over medium-high to high heat.
    🕒 02:36
12. Once boiling, reduce the heat to medium-low to medium and stir everything together.
    🕒 02:53
13. Cover with the lid again and simmer until the vegetables are tender.
    🕒 02:59
14. Add Milk (low-fat) 200ml and Shiro Dashi (White Soy Sauce Base) 3 tbsp and adjust the seasoning. [Key Tip!] If tasting for the first time, adjust the saltiness with additional salt.
    🕒 03:15
15. Heat until just before boiling to prevent separation. Do not boil.
    🕒 03:36
16. Lightly wet your hands with water, then tear off bite-sized pieces of the prepared noodle dough, shape them, and add them to the pot. [Key Tip!] Wetting your hands prevents the dough from sticking to your hands and utensils.
    🕒 03:46
17. Once the noodles are added, cook for 1-2 minutes until the noodles are heated through.
    🕒 04:05
18. Transfer the soup to bowls. Garnish with Scallions and Shredded Chili Peppers as desired.
    🕒 04:12