Add lard to a wok and stirfry the minced ginger and garlic until fragrant
When you can smell the ginger and garlic, add the toubanjan and ground pork and cook until the pork is cooked through
when the pork is cooked, add the carrots, onions and bean sprouts. Stir fry until slightly softened
when the vegetables have slightly softened, add in 450ml of tonkotsu soup stock
When the soup has heated up, disolve 50-100g of miso tare (it depends on how strong your tare is, you will need to taste and adjust)
When the miso tare has dissolved, add 3g of ichimi togarashi pepper and 2-3g of msg (optional)
cook your noodles and strain your noodles and place them into a bowl. Pour the soup over the noodles.