Steps

1. Cut chives (3 stalks, 30g) into 3-5cm lengths.
   🕒 00:46
2. Peel 6 cloves of garlic and make shallow cuts on the sides to help them cook through.
   🕒 00:51
3. Bring the specified amount of water to a boil in a pot.
   🕒 01:34
4. Heat 2 tsp of vegetable oil and 1 tsp of sesame oil in a frying pan. Sauté the garlic until lightly browned. (Pro Tip: Tilt the pan and gather the oil to one side while heating to infuse the oil with garlic flavor for a more aromatic finish.)
   🕒 01:48
5. Add pork belly (60g) and dried chili rings (about 2 pinches) and stir-fry.
   🕒 02:07
6. Add bean sprouts (100g) and stir-fry until they are slightly wilted.
   🕒 02:14
7. Add the chopped chives, salt to taste, pepper to taste, and oyster sauce (1 tsp). Stir-fry everything briefly.
   🕒 02:26
8. Turn off the heat and let the chives cook through with residual heat.
   🕒 02:35
9. Cook 1 pack of instant ramen noodles in the boiling water for the specified time and add the included soup base.
   🕒 02:47
10. Dissolve miso paste (2 tsp) to taste. (Pro Tip: If the flavor is too strong, add water to adjust.)
    🕒 03:15
11. Ladle the cooked noodles and soup into a bowl, then top with the stir-fried ingredients.
    🕒 03:28
12. (Pro Tip: For added spiciness, sprinkle with ichimi chili pepper. If you don't have dried chili rings, you can substitute with ichimi chili pepper.)
    🕒 06:57