Roughly chop the cabbage. Cut the pork and kamaboko into bite-sized pieces. Julienne the carrot. Rinse the bean sprouts and drain well. Prepare the shrimp.

Cook the udon noodles according to the package instructions, then drain well.

Heat sesame oil in a deep skillet over medium heat. Add the pork belly and carrot, and sauté.

When the pork changes color, add the cabbage and shrimp, and continue to sauté.

When the cabbage softens slightly, add the bean sprouts and kamaboko. Sauté, then generously season with salt, pepper, and black pepper.

Once everything is coated with oil, add all the ingredients marked with ☆ (water, soup base, oyster sauce, noodle soup base, sake). Bring to a boil, then reduce to medium-low and simmer for about 2 minutes, until the cabbage is tender and everything is cooked through.

Add the milk and gently heat without letting it boil. Turn off the heat. Transfer just the soup to a container and chill in the refrigerator.