Taipiien (Kumamoto Glass Noodle Soup)

Boil the glass noodles in plenty of water according to the package timing, rinse under cold water, and drain.

Cut into lengths of about 15 cm.

Soak the wood ear, remove its hard base, and shred.

Cut pork bite-size, kamaboko 3 mm thick, and squid and cabbage 2 cm wide; devein the shrimp. Shred carrot and onion and slice the green onion.

Boil the egg for 10 minutes until firm through the yolk.

Cool in cold water, peel, and halve lengthwise. Dissolve the chicken stock granules completely in the hot water.

Heat the stir-frying oil and ginger in a pot over medium heat until fragrant.

Add the pork and fry for 2 minutes, until no red remains on the surface, then pour in the sake.

Add the onion, carrot, wood ear, and white cabbage stems and stir-fry for 3 minutes.

Season with salt and pepper and cook until the vegetable edges begin to soften.

Add the shrimp, squid, kamaboko, and cabbage leaves, then pour in the chicken broth and light soy sauce.

Boil for 3 to 4 minutes, until the pork is cooked through, shrimp are opaque pink, and squid is opaque white.

Add the glass noodles and boil 1 minute more.

Stir in the green onion and sesame oil, turn off the heat immediately, and divide broth, noodles, and solids between two large bowls.

Place one hard-boiled egg half on top of each bowl.

Rest it over the solids so the yolk remains above the broth when served.