Shin Ramyun Mongolian Tanmen-Style Upgrade

Prepare the ingredients. Cut the wood ear mushrooms, cabbage, tofu (into cubes), carrot, and pork, and get the doubanjiang, garlic, and miso ready.

Warm a pot (an iron pot, a frying pan, anything works) briefly until it sings, then turn off the heat.

With the heat off, add 1 tablespoon of lard (about a ping-pong ball, 25-30g) and let the residual heat melt it.

Add the doubanjiang and fry over low heat; once it starts to sizzle, add the garlic for extra punch.

Once the garlic and doubanjiang are well fried, add the pork and cook over low heat until everything is combined.

Pour in 600cc of water and turn the heat to full; while it comes to a boil, add the Shin Ramyun noodles along with all of the soup powder and dried vegetable flakes.

Add the cubed tofu and the carrot, then stir in the miso as a secret ingredient.

Once everything is in, adjust the heat to a gentle bubbling simmer and boil the noodles for 3 and a half minutes, loosening them gently as they cook.

When the time is up, turn off the heat and transfer just the noodles to a donburi bowl first.

Return the pot to the heat and add the wood ear mushrooms and cabbage. Don't overcook them, since you want to keep their texture.

Drizzle in about 1 tablespoon of the potato starch slurry and stir until it thickens slightly.

Pour the thickened sauce over the noodles in the bowl and it's done. Top with about half a pack of natto if you like for extra richness.