• Add miso broth concentrate, vinegar, sesame oil, spicy mayo, half the ginger-garlic puree and 1/2 tsp (1 tsp) sugar to a small bowl.
• Season with pepper, then whisk to combine.
• Add cabbage and half the dressing to a large bowl, then toss to coat. Set aside.

• Add plant-based ground protein, soy sauce, three-quarters of the crispy shallots and remaining ginger-garlic puree to a medium bowl. Season with pepper, then combine.
• Form plant-based ground protein mixture into six 1/2-inch-thick patties (12 patties for 4 ppl).
• Heat a large non-stick pan over medium-high heat.
• When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then patties. Cook, flipping halfway through, until golden-brown and cooked through, 3-4 min per side.**

• Meanwhile, thinly slice radish into 1/4-inch rounds.
• Roughly chop spinach into 1/4-inch strips.
• Core, then cut pepper into 1/8-inch strips.

• When patties are done, add spinach, radish and peppers to the bowl with cabbage. Toss to combine.

• Divide slaw between plates. Top with patties.
• Drizzle remaining dressing over patties.
• Sprinkle remaining crispy shallots over top.

If you've opted to get plant-based ground protein, prepare, cook and plate it the same way the recipe instructs you to prepare, cook and plate the pork.