Tanmen

• 1/4 cup dried wood ear mushrooms
• 1 cup hot water
• 8 cups Ramen Chicken Stock (page 10)
• 1 1/2 cups Shio Base (page 11)
• 3 tablespoons vegetable oil
• 8 shrimp, peeled and deveined, with tails off
• 2 pieces squid (tubes), cleaned and sliced into 1/4-inch-thick rings
• 16 bay scallops, trimmed
• 1/2 cup thinly sliced pork belly (optional)
• 2/3 cup quartered sweet baby corn
• 3 cups chopped napa cabbage
• 8 shiitake mushrooms, ends trimmed and cut into 1/4-inch-thick slices
• 1/2 cup peeled and sliced carrots
• 16 pea pods, trimmed
• 3 cups bean sprouts
• 1/4 cup cornstarch
• 1/4 cup cold water
• 4 (7-ounce) pieces frozen ramen noodles
• 2 scallions, both white and green parts, thinly sliced on an angle
• Dash of hot chili oil

1. In a bowl, cover the wood ear mushrooms with the hot water.
2. Let sit for 10 minutes to rehydrate, then drain and trim off any tough parts.
3. Set aside.
4. Combine the chicken stock and Shio Base in a pot placed over high heat to make the shio broth.
5. Bring just to a boil, then reduce the heat to low and cover to keep warm until ready to use.
6. Also, bring a large pot of water to a boil.
7. Heat 2 tablespoons of the vegetable oil in a very large saute pan or wide pot over high heat until the oil just begins to smoke.
8. Add the shrimp and cook for 1 minute, stirring often, then add the squid, scallops, and pork belly and cook for 2 minutes longer, or until everything is cooked through.
9. Remove all the seafood and pork to a plate and set aside.
10. Return the pan to the heat and add the remaining 1 tablespoon vegetable oil along with the wood ear mushrooms, baby corn, cabbage, shiitake mushrooms, carrots, and pea pods.
11. Cook for 2 minutes, stirring often, then add the bean sprouts and cook for 30 seconds longer.
12. Add the shio broth to the pan and bring to a boil, about 1 minute.
13. In a small bowl, whisk together the cornstarch with the cold water, then stir into the boiling liquid.
14. Turn off the heat.
15. Add the ramen noodles to the boiling water and cook, following the package instructions.
16. Drain well and divide among 4 bowls.
17. Top each bowl of noodles with 2 1/4 cups broth and one-fourth of the vegetables and seafood.
18. Garnish with the scallions, and add the hot chili oil to taste.

mushrooms, water, ramen chicken, base, vegetable oil, shrimp, rings, bay scallops, pork belly, quartered sweet baby corn, cabbage, shiitake mushrooms, carrots, pods, bean sprouts, cornstarch, cold water, ramen noodles, scallions, chili oil

Taken from www.epicurious.com/recipes/food/views/tanmen-380511 (may not work)