Hawaiian Saimin Soup

• 1 1 lb somen noodles or 1 lb other fine white-flour noodles
• 4 cups dashi
• 1 bunch spinach, chopped
• 4 ounces kamaboko, thinly sliced (Japanese fish cake)
• 8 ounces char siu pork, thinly sliced (Chinese roasted pork)
• 6 scallions, trimmed and chopped
• pepper
• 2 beaten eggs (optional)
• shoyu (soy sauce)

1. Bring a large pot of water to a boil over high heat, add noodles and cook until tender but firm, about 3 minutes.
2. Drain noodles and divide evenly between 4 large, deep soup bowls.
3. While noodles cook, heat dashi over medium heat until simmering but not boiling, (stir in beaten eggs- optional).
4. Evenly divide spinach between the bowls of noodles, then ladle about 1 cup dashi into each bowl.
5. Garnish soup with slices of fish cake and pork.
6. Scatter scallions on top and season with pepper.
7. Serve with soy sauce.

somen noodles, dashi, spinach, kamaboko, char siu pork, scallions, pepper, eggs, shoyu

Taken from www.food.com/recipe/hawaiian-saimin-soup-43405 (may not work)