In a small bowl, whisk together the sesame paste, 1 tablespoon of soy sauce, 1 tablespoon of chili oil, mirin, white miso (if using), and 2–3 tablespoons of warm stock or hot water until smooth and emulsified. Set aside.

In a large pot over medium heat, combine the remaining stock (6 cups) and 1 cup water. Bring to a gentle simmer.

Add the prepared sesame mixture into the simmering stock, stirring to fully incorporate. Keep the broth at a low simmer while you prepare the toppings and meat. Taste and adjust seasoning with the remaining soy sauce, vinegar, sesame oil, sugar, salt, and pepper so the broth is balanced: savory, nutty, slightly sweet, and spicy.

Meat & Aromatics

Heat a medium skillet or small saucepan over medium-high heat. Add neutral oil. When hot, add the ground pork, breaking it up with a spoon. Cook until it starts to brown, about 4–6 minutes.

Push the pork to one side and add the minced garlic and ginger; cook 30–45 seconds until fragrant. Stir in the sliced leek and cook until softened, about 2–3 minutes.

Add the doubanjiang and toasted ground Sichuan pepper (if using). Stir to coat the meat and cook another 1–2 minutes to deepen the flavor. If the mixture seems dry, add 2–3 tablespoons of the simmering broth to deglaze and create a slightly saucy meat topping. Taste and add a pinch of salt if needed. Keep warm.

Noodles & Toppings

Bring a separate large pot of water to a rolling boil. Cook the noodles according to package instructions until al dente (usually 2–4 minutes for fresh, 4–6 minutes for dried). Reserve 1 cup of noodle cooking water, then drain the noodles.

Blanch the bean sprouts in the same boiling water for 20–30 seconds just to wilt slightly, then drain and set aside.

If using soft-boiled eggs, prepare ahead by boiling eggs 6–7 minutes, then transfer to an ice bath, peel, and halve.

Divide noodles between two bowls. Ladle the hot sesame-spiced broth over the noodles, about 2.5–3 cups per bowl.

Spoon the warm spiced ground pork mixture on top of each bowl of noodles (about half the pork per bowl).

Arrange bean sprouts next to the meat. Halve the soft-boiled eggs and place on the noodle bowls.

Sprinkle chopped roasted peanuts, toasted sesame seeds, chopped scallions, and optional cilantro or menma over each bowl. Drizzle extra chili oil or sesame oil to taste for added heat and aroma.

Finishing & Serve

Taste a spoonful of broth and adjust final seasoning — add more soy sauce for saltiness, vinegar for brightness, sugar for balance, or chili oil for heat. If broth feels too thick, stir in reserved noodle water a tablespoon at a time to reach desired mouthfeel.

Serve immediately while hot. Encourage diners to mix the sesame broth, meat, and toppings together so flavors meld. Leftover broth can be refrigerated up to 3 days; store toppings separately for best texture.