Ingredients
- 1 lb saimin or ramen noodles
- 8 oz steamed fish cake (narutomaki or kamaboko), sliced
- 2 stalks scallions, chopped
Broth
- 2 dried shiitake mushrooms, soak in 1 cup of warm water for 1 hour, then slice, reserve the soaking liquid for the broth
- 2 cups dashi
- 2 cups chicken broth
- ¼ cup light soy sauce
- 1 tablespoon sugar
Instructions
- In a saucepan, combine all the BROTH ingredients (including the mushroom soaking liquid) and bring to a boil. Allow to simmer for 10 minutes.
- In a separate pot, boil the noodles according to the package instructions.
- To serve, add a portion of noodles to a medium-sized bowl. Top with fish cake slices and chopped scallions. The fish cake is ready to eat and will warm up in the soup.
- Ladle broth over the noodles and serve immediately.
Did you make this recipe?Tag @theseasonedwok or #theseasonedwok so we can enjoy your creations too!
