• Gather all the ingredients.

  Please note: If you're using an electric pot like my son does in my Instagram reel, use Mode I (250W) on the electric pot the whole time.
  

To Prepare the Ingredients

• Cut 1.5 oz garlic chives (Chinese chives or Nira) and 4 oz sliced pork belly into 2-inch pieces.
  
• Mince 2 cloves garlic (I use a garlic press). Using a mortar and pestle, grind 1 Tbsp toasted white sesame seeds. I like to leave some seeds uncrushed for texture.
  

To Cook

• Heat a saucepan on medium heat. When hot, add 1 Tbsp toasted sesame oil. Then, add the pork belly and stir-fry.
  
• When the pork is no longer pink, season it with ⅛ tsp Diamond Crystal kosher salt and ⅛ tsp freshly ground black pepper. Add the minced garlic and stir.
  
• Add 4 oz bean sprouts and the garlic chives. Stir to combine.
  
• Add 1 cup chicken stock/broth and 1 cup water. Close the lid and bring it to a simmer.
  
• Once simmering, reduce the heat to the lowest setting. Dissolve 1 Tbsp gochujang (Korean chili paste) in a ladle with some hot broth, then release it to the soup. You could also use a miso muddler and miso strainer. Likewise, dissolve 1 Tbsp miso with hot broth, then stir it into the soup. Bring the soup back to a bare simmer. Don't let it boil as miso loses its flavor, aroma, and nutrients at high temperatures.
  

To Serve

• Serve the soup in individual bowls. Sprinkle with ground sesame seeds and enjoy.
  

To Store

• It‘s best to consume all the miso soup right away because it will lose its aroma and taste as time passes. Completely cool any leftover soup and refrigerate for up to 3–4 days. You also can freeze miso soup for up to 2 weeks. To reheat, bring it to a bare simmer in a pot over medium heat, but do not boil it. Miso loses its nutrients, flavor, and aroma at high temperatures.