Wash the pork offal briefly and drain. Place it in a pot with plenty of water, green leek, and ginger slices. Bring to a boil, then simmer on low heat for 30 minutes. Drain the water.

Cut the silken tofu into bite-sized pieces.

Cut the Chinese chives into 5cm pieces. Chop the cabbage into bite-sized pieces. Slice the leek diagonally. Crush one garlic clove and thinly slice the other.

In a pot, mix the broth ingredients (sake, chicken stock powder, miso, doubanjiang, water) and add the crushed garlic. Heat over medium heat until boiling, then add tofu, cabbage, leek, and pork offal. Once boiling again, cover and simmer on low heat for 5 minutes.