Gather all the ingredients.

In a medium saucepan, dissolve 4 tsp Chuka Dashi (Chinese seasoning) in 3⅓ cups water (hot). Mix well and bring to a boil, then set aside. Alternatively, you can use my homemade chicken stock recipe.

In a small bowl, add 6 pieces dried wood ear mushrooms and add just enough water to cover them. Rehydrate until soft and squeeze to remove the water. Cut 3 green onions/scallions into 2-inch (5-cm) pieces.

Cut 4–5 leaves green cabbage into bite-size pieces. Cut 2 inches carrot into thin slabs and then cut them in half. Rinse 4 oz bean sprouts under running water.

Start preparing a big pot of water to cook noodles. While waiting, heat the wok or large frying pan on medium-high heat. Once it’s hot, add 1 Tbsp neutral oil and swirl the oil around to coat the wok. Then, add 4 oz sliced pork belly and cook until no longer pink.

Add 1 Tbsp sake to the meat and quickly stir. Then, add the wood ear mushrooms, green onion, and carrot.

Add the cabbage and bean sprouts.

Season with ⅛ tsp freshly ground black pepper and ¼ tsp Diamond Crystal kosher salt.

Once the cabbage is tender, add the chicken stock and 1 tsp toasted sesame oil and bring to a simmer.

When the water is boiling, add 2 servings fresh ramen noodles by loosening them up with your hands. Cook the noodles according to the package instructions and drain well.

Divide the cooked noodles into two bowls. Add the toppings and soup over the noodles and serve immediately.

A dash of white pepper is great for enhancing the noodles‘ flavor.

Keep the leftovers in separate airtight containers: the toppings, soup, and noodles (uncooked). Store them in the refrigerator for up to 3 days or in the freezer for a month. Cook the noodles right before you serve.