Steps

1. In a bowl, combine 2 tbsp Miso, 1 tbsp Peanut Butter, 3 tbsp Cooking Sake (Rice Wine), 2 tbsp Mirin (Sweet Rice Wine), 1 tbsp Oyster Sauce, and 1 tsp Chicken Bouillon Granules. Mix well, ensuring the miso and peanut butter are dissolved first.
   🕒 00:19
2. Add 300ml Water to [A] and mix to create the soup base. **(Key Tip!)** Soy milk tends to separate when simmered, so do not add it at this stage. Gently warm and incorporate it at the very end.
   🕒 01:05
3. Trim off the tough base of the napa cabbage.
   🕒 01:52
4. Slice the white part of the napa cabbage thinly on an angle to expose more of the grain, and roughly chop the softer leaves. **(Key Tip!)** Cutting the knife in a 'T' shape diagonally helps it cook faster and release more flavor.
   🕒 02:12
5. Place the cut napa cabbage into a pot or deep frying pan.
   🕒 03:01
6. Cut the grilled chikuwa into bite-sized pieces.
   🕒 03:17
7. Add the cut grilled chikuwa to the pot from step 5.
   🕒 03:36
8. Trim off the part with sawdust from the enoki mushroom bag and tear them into easy-to-eat pieces by hand.
   🕒 03:51
9. Trim off the tough base of the green onion and slice it diagonally into 5mm thick pieces.
   🕒 04:25
10. Place the separated enoki mushrooms and sliced green onions into a separate bowl.
    🕒 04:43
11. Pour the prepared soup base over the napa cabbage and chikuwa in the pot.
    🕒 04:57
12. Place the pot over medium heat and warm the soup.
    🕒 05:04
13. Once the napa cabbage has wilted, add the enoki mushrooms and green onions from the bowl and lightly mix them into the soup.
    🕒 05:39
14. Once the pot is thoroughly boiling in the center, reduce to low heat, cover, and simmer for 15 minutes.
    🕒 05:45
15. While on low heat, add the prepared 350ml Seasoned Soy Milk and gently warm it through. **(Key Tip!)** Boiling the soy milk vigorously will cause it to separate, so warm it slowly and gently.
    🕒 06:21
16. Finish by adding 1 to 2 tbsp Light Soy Sauce to enhance the overall flavor.
    🕒 06:53
17. Drizzle with chili oil as desired.
    🕒 07:08