Steps

1. Cut the bok choy from the root into 8 equal parts, then roughly chop into easy-to-eat pieces. 【Chef's Tip!】 The bok choy roots will soften when simmered, so use them without trimming.
   🕒 03:21
2. Grate about 5g of garlic.
   🕒 04:23
3. Heat a frying pan over medium heat, then add 220g ground pork without oil.
   🕒 04:47
4. Add 2 tsp miso, 1 and 1/2 tsp doubanjiang, and 1 tsp sugar to the ground pork, and stir-fry until slightly browned to create the meat miso.
   🕒 04:54
5. Add bean sprouts, then bok choy to the pot, gently pressing them down.
   🕒 06:33
6. Add 300ml unsweetened soy milk, 50ml sake, grated garlic (5g), and whole chicken stock (1 tbsp) to the pot and bring to a medium heat.
   🕒 07:03
7. Bring to a boil once, then remove the lid and simmer until the vegetables are cooked through.
   🕒 08:07
8. Add the prepared meat miso on top of the cooked vegetables.
   🕒 10:15
9. Reduce the hot pot to low heat, drizzle 1 tsp sesame oil around the edge of the pot, and sprinkle with red chili peppers (Takanotsume) to taste.
   🕒 10:35
10. Simmer on low heat for about 10 minutes with the lid off.
    🕒 11:03
11. Finish by drizzling chili oil to taste over the entire dish.
    🕒 11:25
12. Reserve a small amount of the hot pot soup.
    🕒 12:53
13. Add 100ml unsweetened soy milk and 1 tsp whole chicken stock to the reserved soup and simmer until slightly reduced.
    🕒 13:16
14. Add 1 ball cooked Chinese noodles to the pot and simmer until the noodles absorb the soup.
    🕒 13:40
15. Finish by drizzling chili oil to taste and mixing.
    🕒 13:52