1Place ½ oz. dried wood ear mushrooms (about ½ cup) in a small bowl and pour in hot water to cover; let soak until mushrooms are tender, about 15 minutes. Drain mushrooms and trim any stems; discard. Tear mushrooms into bite-size pieces; set aside.
3Working with 1 ingredient at a time (from longer-cooking to shorter-cooking items), blanch 8 fresh or frozen, thawed fish balls, 1 medium carrot, thinly sliced (about ½ cup), one 2" piece lotus root (about ⅓ medium), peeled, thinly sliced, 1 lb. baby bok choy (4–8), halved lengthwise, quartered if large, 6 oz. yuba sheets (about 3 fresh), cut into 1" pieces, and 3.5 oz. enoki mushrooms (about ½ cup), trimmed, in a large pot of boiling salted water until almost completely cooked, 2–3 minutes for fish balls (5–7 minutes for frozen) carrot, and lotus root and 30 seconds for baby bok choy, yuba sheets, and enoki mushrooms. Using a spider, slotted spoon, or tongs, transfer to a large bowl of ice water.
