Blanch your chosen vegetables for topping. Save the blanching water to use as broth.

Heat sesame oil in a pot and sauté grated garlic.

Sauté the meat.

Once the meat is partially cooked, add the miso dissolved in sake.

Remove the cooked meat from the pot.

Without washing the pot, pour in the vegetable blanching water.

Add the Chinese soup base and shoyu koji. Adjust the soup strength to your liking.

Place the rehydrated rice noodles in a bowl.

Pour the soup over the noodles and top with the meat and vegetables.