Cut the pork and cabbage to big bite sized pieces, thin slice the onions, carrots, and kamaboko. Cut the stem off the shiitake mushrooms and rehydrate wood ear mushrooms in water for about 15-30 min. Remove the stem/root and cut to bite sized slices.
Heat vegetable oil in a wok and cook the thin-sliced pork. Sprinkle in salt and pepper to season the pork.
Add cabbage, onion, and carrots to stir-fry. Once the carrots are cooked through, add shiitake, wood ear mushrooms, and bean sprouts. Continue to stir-fry.
Add 2 ½ cups (1 ¼ x 2) of water (prepared for the soup) and let it come to a boil, then add 2 soup bases. Lastly toss in shrimps, squids, and kamaboko. Once they are cooked, the soup is ready!
Follow package instructions and boil the noodles.
Once the noodles are cooked, drain well and place in a bowl. Pour in the soup from Step 3, and you are done!