Simplified Kanagawa Sanma-men Style Ramen

Instructions

1. In a pot, bring 2 cups of water to a boil.
2. Add the chicken broth and soy sauce to create a soy-based broth.
3. Stir in the pre-minced garlic and grated ginger to enhance the flavor. Simmer for 5 minutes.
4. While the broth simmers, rehydrate the dried wood ear mushrooms in warm water for about 15 minutes until softened. Drain and slice into thin strips.
5. In a skillet, cook the ground pork over medium-high heat until browned, about 5 minutes. Add 1 tablespoon of soy sauce during cooking for flavor.
6. Add the shredded cabbage, julienned carrots, and half of the wood ear mushrooms to the pork. Stir-fry for 3-4 minutes until vegetables begin to soften but remain slightly crisp.
7. In a separate pot, cook the ramen noodles according to package directions, then drain well.
8. In a small pot, quickly blanch bean sprouts for 30 seconds, then drain.
9. To assemble: Place cooked noodles in a bowl and ladle the hot soy-based broth over them.
10. Top with the stir-fried pork and vegetable mixture, remaining wood ear mushrooms, blanched bean sprouts, and chopped green onions.
11. Serve immediately while hot.