• Gather all the ingredients.
  
• Separate 2 green onions/scallions into the white and green parts. Thinly slice them diagonally; set aside the green part for garnish. Grate 1 inch ginger (I use a stainless steel grater) and measure 1 tsp grated ginger (with juice).
  

To Cook

• Heat a pot over medium heat, then add 2 tsp toasted sesame oil. When the oil is hot and starts to smoke, add 4 oz ground pork. Spread it evenly on the cooking surface and let it sear, undisturbed, until a crust forms. Season with ⅛ tsp Diamond Crystal kosher salt and ⅛ tsp freshly ground black pepper. Tip: Searing the meat helps prevent sticking and enhances the flavor.
  
• Once a crust forms, add 1 Tbsp sake. Scrape the bottom of the pot with a wooden spatula to loosen the browned bits. Now, add 1 tsp grated ginger and stir. Add the white part of the green onions next. Mix to combine. Tip: In addition to deglazing the pan, the sake helps to remove the pork's gamey odor.
  
• Cook until the pork is no longer pink. Then, add 1 cup chicken stock/broth and 1 cup water and stir. Next, add 2 tsp soy sauce. Bring the soup to a simmer on medium heat.
  
• Once simmering, tear ½ block medium-firm tofu (momen dofu) with your hands into bite-sized chunks and add them directly into the soup pot. Let the tofu warm through.
  
• Taste and adjust the seasoning with salt if needed.
  

To Thicken the Soup

• Make a slurry by adding 1 Tbsp potato starch or cornstarch into 2 Tbsp water. Stir to combine.
  
• Mix the slurry again right before pouring, then drizzle it evenly into the soup. Stir until the broth thickens slightly, then turn off the heat.
  

To Serve

• Serve in individual bowls and garnish with the green part of the green onion. Sprinkle with white pepper powder and enjoy.
  

To Store

• Let the soup cool completely before storing it in an airtight container in the refrigerator for up to 5 days.