Steps

1. Cut off the core of the 300g cabbage and chop it into bite-sized pieces. Include the core, after trimming off any dirty parts, in the pot.
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2. Peel the 100g carrot and slice it into 1cm thick strips.
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3. Trim about 1cm off the base of the 100g enoki mushrooms (1/2 bunch), cut them into approximately 3 sections, and loosen the stems.
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4. Slice the 60g green onion (1/2 stalk) into thin rounds about 1mm to 3mm thick.
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5. Add 300ml water and 100g ground pork to a donabe (earthenware pot) and bring to a boil over medium-high to high heat.
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6. Once boiling and the ground pork is cooked, remove any scum that floats to the surface.
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7. Reduce heat to low and add 300ml milk.
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8. Continue by adding 2 tbsp Cooking Sake (Rice Wine), 1 tbsp Soy Sauce, 1.5 tsp Chicken Bouillon Paste (Chinese Soup Base), and 1.5 tsp Dashi Powder.
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9. Stir in 1 tbsp Bonito Powder to mix everything together. The pot broth is now complete. (Tip: Using powder gives a smoother texture, but you can substitute with one pack of dried bonito flakes (2g) if unavailable.)
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10. Add the chopped vegetables to the pot.
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11. Cover the pot and bring to a boil over medium-high to high heat. Once boiling, reduce heat to low and simmer. (Tip: Since milk is used, simmering just below boiling point while keeping the heat low helps prevent separation.)
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12. Simmer for about 6 minutes until the vegetables are tender, then add 1 bag of Chinese noodles. (Tip: Cooked noodles are used here, but dried instant noodles can also be used. Add water if it reduces too much.)
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13. Cook until the Chinese noodles are done.
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14. Simmer for about 2 to 3 minutes until the noodles are cooked through, then taste and adjust the saltiness as needed.
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15. Once seasoned with salt, it's ready. Garnish the center with chopped green onion.
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