For the meat miso (for a manageable, easy-to-make amount):
Prepare the meat-miso. Completely stir-fry the ground pork until the grease turns transparent. Add the Shaoxing wine, soy sauce, and tianmianjiang to season, then continue to stir-fry until the moisture evaporates.
Boil the noodles in a large pot of water. Parboil the bok choy with the noodles (for about 30 seconds).
Prepare the soup 1 minute before the noodles finish boiling. Add the soup ingredients to a warmed bowl in the order listed, then pour in the chicken soup.
Thoroughly drain the noodles, then add them to the bowl. Top the noodles with the bok choy, meat-miso, finely shredded Japanese leeks, and chili threads, and it's ready to serve. Add more ra-yu to taste!
Story Behind this Recipe
● I recreated the dan dan noodles that I had at a Chinese restaurant, since they were tasty.
The soup will blend with the noodles best without mixing the soup. Adjust the degree of spice with ra-yu.