Ankake Yakisoba

Prepare the dashi stock: Place the kombu in 400g of water and let it soak for 30 minutes. Heat the water over medium heat until just before boiling, then remove the kombu. Bring the water to a boil, then add the katsuobushi. Immediately turn off the heat and let it steep for 2 minutes. Strain the dashi stock through a fine-mesh sieve, discarding the katsuobushi.

Prepare the vegetables: Slice the shiitake mushrooms, julienne the carrot, cut the napa cabbage into 3cm pieces, slice the green bell pepper, and slice the bamboo shoots. Mince the ginger and garlic. Slice the scallions for garnish.

Cook the yakisoba noodles: Loosen the yakisoba noodles by briefly blanching them in hot water for 30 seconds or microwaving them according to package instructions. Drain well.