Ankake Ramen

Rehydrate dried wood ear mushrooms in warm water for 15 minutes, then drain and slice thinly. Prepare all other vegetables by slicing shiitake mushrooms, julienning carrot, slicing bamboo shoots, coarsely chopping napa cabbage, and grating fresh ginger.

In a small bowl, whisk together katakuriko and water to create a smooth slurry.

Bring a large pot of water to a rolling boil. Cook fresh ramen noodles according to package instructions until al dente. Drain well and divide into two serving bowls.