Slice the myoga ginger in half lengthwise, then cut into thin strips. Rinse the udon noodles quickly with water, spread them on a plate, and microwave until warmed through.

Add the ground pork to a dry skillet and cook, breaking it up, until browned and the fat is rendered. Add the myoga and stir-fry briefly, then add the udon noodles.

Drizzle with sesame oil and stir-fry until fragrant. Once hot, add the soba noodle soup base and toss to coat. Taste and season with salt and pepper as needed.