This Hawaiian-style soup—a melding of Japanese and Chinese ingredients—is island comfort food. Any good Asian market should have all the ingredients called for in this recipe.
- 1 lb. fresh saimin noodles
- 4 cups dashi (Japanese soup stock)
- 4 oz. kamaboko (fish cake), thinly sliced
- 8 oz. char sui (Chinese roasted pork), thinly sliced
- 2 cups chopped fresh spinach
- 6 green onions, cleaned and chopped
- Soy sauce, optional
- Cook noodles in a large pot of boiling water for 3 minutes. Drain noodles and divide among four soup bowls.
- While noodles cook, heat dashi over medium heat until hot but not boiling. Pour dashi over noodles.
- Garnish soup with fish cake, pork, spinach, and onions, dividing ingredients evenly among bowls. Serve with soy sauce if desired.