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