Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 9 cups | Water |
| ¼ cup | Shrimp, dried |
| 1 \N | Piece dashi konbu (dry seaweed) 5-6 inches |
| 1 teaspoon | Shoyu (soy sauce) |
| 14 ounces | Saimin noodles |
| ½ pounds | Char siu (Chinese roast pork) |
| ½ pounds | Kamaboku (fish cake) |
| ½ cup | Chopped green onions |
| \N \N | Pork bones |
| \N \N | Salt |
| \N \N | Pepper |
In a large soup pot combine the water, shrimp, dashi konbu, bones, salt, pepper and shoyu. Simmer for about ½ 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@... (MS MARY E SPERO) on Feb 24, 1997.