| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood | Hawaiian | Family, Hawaiian, Soups & sto | 4 | Servings |
INGREDIENTS
| 9 | c | Water |
| 1/4 | c | Shrimp, dried |
| 1 | Piece dashi konbu (dry seaweed) 5-6 inches | |
| 1 | ts | Shoyu (soy sauce) |
| 14 | oz | Saimin noodles |
| 1/2 | lb | Char siu (Chinese roast pork) |
| 1/2 | lb | Kamaboku (fish cake) |
| 1/2 | c | Chopped green onions |
| Pork bones | ||
| Salt | ||
| Pepper |
INSTRUCTIONS
In a large soup pot combine the water, shrimp, dashi konbu, bones, salt, pepper and shoyu. Simmer for about 1/2 hour and then strain, keeping the broth. Cook the noodles according to the directions on the package. Place some noodles in each bowl; cover with broth; garnish with strips of char siu, kamaboku and green onions. Yummy! Chicken broth may be substituted for water & pork bones. Me ke aloha, Mary NOTES : E hele mai oukou e ai! (Come and eat!) Recipe by: Mary Spero Posted to TNT - Prodigy's Recipe Exchange Newsletter by [email protected] (MS MARY E SPERO) on Feb 24, 1997.
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