Remove the vein from the shrimp, wash thoroughly, and pat dry.

Cut cabbage into bite-sized pieces. Slice carrot thinly into 1cm wide strips. Slice bamboo shoots into bite-sized pieces. Rehydrate wood ear mushrooms in water, remove tough parts, and cut into bite-sized pieces.

Heat sesame oil in a frying pan over medium heat. Add pork and carrots, stir-fry until pork changes color. Add cabbage, bamboo shoots, and wood ear mushrooms, stir-fry until coated with oil. Add shrimp and stir-fry until shrimp changes color.

Add soup base ingredients (water, sake, soy sauce, chicken stock) and bring to a boil. Cover and simmer on low heat for 3-4 minutes. Add cornstarch slurry and stir until thickened.