1. Combine the kimchi with the garlic, ginger and a bit of sesame oil and rub onto the pork. Marinate for 1–2 hours. 2. Set the oven on combi at 100°C. 3. Brown the pork in a wok, deglaze with sake, stir in the miso paste and sesame seeds and transfer into an ovenproof dish combining the chicken stock, vegetables and tofu. 4. Cook in the oven for 30 minutes, add the chives, stir and cook for a further 15–20 minutes. 5. Meanwhile, soak the noodles in warm water for 15 minutes and add to the soup once finished and out of the oven.