Steps

1. Bring approximately 1L of water to a boil in a pot. Add 2 tsp of salt and 3 tsp of chicken stock powder and bring to a boil.
   🕒 01:24
2. Add 50g of sliced pork belly to a frying pan and stir-fry until it changes color.
   🕒 01:49
3. Once oil is rendered from the pork, add 1 tbsp of white sesame oil, then add 100g of cabbage, 30g of carrot, 80g of onion, and 50g of maitake mushrooms and stir-fry everything.
   🕒 01:58
4. When the vegetables become tender, add 2 tbsp of cooking sake (rice wine), 1/2 tsp of salt, and 1 tbsp + soy sauce and stir-fry together.
   🕒 02:17
5. Add the leafy parts of 50g of spinach and generously season with white pepper.
   🕒 02:35
6. Add enough of the prepared soup base to cover the vegetables.
   🕒 02:49
7. Check the seasoning and thicken by adding 1 tbsp of potato starch slurry.
   🕒 03:30
8. Finally, drizzle in 1 tbsp of sesame oil to complete the topping.
   🕒 03:39
9. Add 2 servings of Chinese noodles to the pot of boiling soup and cook for the recommended time (approx. 2 minutes 30 seconds).
   🕒 03:05
10. Transfer the cooked noodles to a serving bowl.
    🕒 04:24
11. Pour 3 ladles of the noodle cooking water (soup) into the bowl with the noodles and mix in 3 tbsp of soy sauce. (This is the secret!) Using the noodle cooking water directly seasons the noodles for a delicious finish.
    🕒 04:42
12. Generously top the noodles with the reheated vegetable mixture.
    🕒 05:04
13. Drizzle with scallion oil (to taste) as desired. Serve.
    🕒 05:11