Cut up the bok choy. Cut the stem parts into about 8 pieces lengthwise, and the leaf parts into half lengthwise, then cut both into half. Wash and drain. Cut up the meat too.
Heat sesame oil in a pan and stir fry the pork. When the pork is cooked, add the chicken soup and bok choy, plus the cellophane noodles. When it comes to a boil, add the oyster sauce, soy sauce, and konbu-tea to season. When the cellophane noodles are soft, it's done.