Hawaiian Saimin Soup

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 lb fresh saimin noodles or 1 lb somen noodles or 1 lb other fine -flour noodles
• 4 cups dashi
• 1 bunch spinach, chopped
• 4 ounces kamaboko, thinly sliced (japanese fish cake)
• 8 ounces char siu lamb, thinly sliced (chinese roasted lamb)
• 6 scallions, trimmed and chopped
• pepper
• 2 beaten eggs (optional)
• shoyu (soy sauce)

Recipe

• 1 bring a large pot of water to a boil over high heat, add noodles and cook until tender but firm, about 3 minutes.
• 2 drain noodles and divide evenly between 4 large, deep soup bowls.
• 3 while noodles cook, heat dashi over medium heat until simmering but not boiling, (stir in beaten eggs- optional).
• 4 evenly divide spinach between the bowls of noodles, then ladle about 1 cup dashi into each bowl.
• 5 garnish soup with slices of fish cake and lamb.
• 6 scatter scallions on top and season with pepper.
• 7 serve with soy sauce.