Prepare the shrimp and vegetable ankake sauce:
1. Peel and devein the shrimp. Slice the carrot into thin strips and cut the baby bok choy into thirds.

2. Bring water to a boil in a frying pan, quickly blanch the vegetables, then drain. Add a little sesame oil to the pan, then add the ground meat and shrimp and stir-fry.

3. Add the chicken bouillon powder, then pour in the cornstarch slurry and stir until thickened. Remove from heat. Prepare two separate pots: one for boiling the noodles and one for the soup.

4. When both pots are boiling, add the noodles and cook for 2 to 2 1/2 minutes. For the soup pot, add wakame and green onions. Place hot water and the soup base packet in a bowl to warm the bowl and melt the soup oil.

5. About 30 seconds before the noodles are done, pour out the water from the bowl. Add the soup base, then add the noodles and soup with wakame.

6. Mix well, then top with the shrimp and vegetable ankake sauce and slices of chashu pork.