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noodles kamaboko Chinese fresh ginger fresh spinach green onions toppings soy sauce linguica sausage ham slices carrot green cabbage bok choy mushroom fresh green peas egg egg green onions baby shrimp
Viewed: 45 - Published at: 5 years agoIngredients
- 1 lb fresh saimin noodles or (8 ounce) package dried japanese soba noodles
- 4 cups dashi (Japanese soup stock)
- 4 ounces kamaboko, thinly sliced (fish cake)
- 8 ounces chinese roasted pork, thinly sliced (char sui)
- 1 tablespoon fresh ginger, grated
- 2 cups fresh spinach, chopped
- 6 green onions, cleaned chopped
- Toppings
- soy sauce (optional)
- Spam, sliced (optional)
- linguica sausage, sliced (optional)
- nori, sheet (optional)
- baked ham slices (optional)
- carrot, sliced (optional)
- green cabbage, shredded (optional)
- bok choy, chopped (optional)
- mushroom, sliced (optional)
- fresh green peas (optional)
- scrambled egg (optional)
- fried egg (optional)
- green onions (optional) or scallion, sliced (optional)
- cooked baby shrimp, peeled deveined (optional)
Method
- Cook fresh noodles in a large pot of boiling water for 3 minutes. Cook dried noodles in a large pot of boiling water per package directions. Drain noodles and divide among four soup bowls. Gyoza can be divided 3 to a bowl.
- While noodles cook, heat dashi over medium heat until hot but not boiling. Pour dashi over noodles/gyoza in soup bowls.
- Garnish soup with fish cake, pork, spinach, and onions, dividing ingredients evenly among bowls. Serve with additional toppings, if desired.
