A traditional Hawaiian noodle soup.
- 1 lb fresh saimin noodles or somen noodles or other fine white-flour noodles
- 4 cups dashi
- 1 bunch spinach, chopped
- 4 ounces kamaboko, thinly sliced (Japanese fish cake)
- 8 ounces char siu pork, thinly sliced (Chinese roasted pork)
- 6 scallions, trimmed and chopped
- shoyu (or pepper)
- 2 beaten eggs (optional)
- soy sauce
- Bring a large pot of water to a boil over high heat, add noodles and cook until tender but firm, about 3 minutes.
- Drain noodles and divide evenly between 4 large, deep soup bowls.
- While noodles cook, heat dashi over medium heat until simmering but not boiling, (stir in beaten eggs- optional).
- Evenly divide spinach between the bowls of noodles, then ladle about 1 cup dashi into each bowl.
- Garnish soup with slices of cake and pork.
- Scatter scallions on top and season with shoyu.
- Serve with soy sauce.
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