Skin & rough chop ginger

Peel garlic

Mince ginger & garlic

Add oil into a pot big enough for 4 cups of water.

Stirfry ginger & garlic

Add Dou Ban Jiang Sauce, stirfry until it's fragrant

Pour 4 cups of water into the pot

Add all remaining ingredients into the pot

Once it's boiling turn down the heat to the lowest, allow the broth to simmer for 10 minutes, not boiling.

Once 10 minutes is up, use a strainer to strain the soup into a big bowl, and pour the clear soup back into the same pot then, allow the clear broth to continue simmering.

Blow torch sliced chashu

Cut marinated egg into half

Chop & slice all toppings into strips & bit size

Cook noodles last

Dip noodles into a separate pot with boiling water for between 1 - 2 minutes.