| 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
MarySpero@prodigy.com (MS MARY E SPERO) on Feb 24, 1997.
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