1. Boil 6 cups of water on high heat. Once water boils, put dried noodles in and boil for 5 minutes or until noodles are softened. Drain noodles and rinse with cold water to prevent overcooking.

2. Dice pork into ½ inch increments. In a mixing bowl, combine corn starch, oil, and soy sauce and mix. Add pork and marinate for 5 minutes. 

3. Bring 6 cups of water to a boil on high heat. Once water is boiling, put pork in the water and reduce heat to medium. After a few minutes, you can use a ladle to scoop the scum off the top layer of soup and discard. While the soup is boiling, you can place the noodles in a small colander and gently soak the noodles in the broth to “reheat” the noodles. 

4. Put vegetables in broth and boil 1-2 minutes depending on the size of your vegetable. Once cooked, set aside.

5. Now, add preserved vegetables by dipping in the broth for 2 minutes. Once cooked, set aside.

6. Add chicken powder and salt to taste. 

7. To serve, assemble bowls by evenly distributing noodles into each bowl. Place vegetables and preserved vegetables at the top. Serve immediately, because noodles can soak up the broth fast.