Remove the head and guts of the dried fish, then break into bite-sized pieces.

Mix water and granulated dashi in a bowl to prepare the broth.

Julienne the carrot and cut the chives into 4cm pieces.

Boil water in a pot, cook somen noodles for 30 seconds less than the package instructions, then rinse under cold water and drain.

Heat salad oil in a frying pan over medium heat, add dried fish and stir-fry for 30 seconds until fragrant. Add pork and season with salt and pepper, cooking until the pork changes color.

Add carrot and stir-fry until softened. Then add somen noodles, chives, broth, and soy sauce, mixing well and bringing to a boil.