Kamaboko Udon Soup
Author: Epicurus.com Kitchens
Ingredients
  • 4 Cups water
  • 1 Tablespoon dashi (instant soup base)
  • 1 Tablespoon soy sauce
  • 1/2 Cup spinach leaves; stemmed
  • 1 package udon noodles (7 ounce)
  • 3 slices kamaboko (fish cake), 1/8" thick
  • 3 pieces firm tofu (2" by 1")
  • 1 green onion; chopped
Instructions
  1. Bring water to boil in large saucepan, then add dashi and soy sauce. Add spinach and allow to wilt about 2 minutes. Add noodles and cook until soft, 1 to 2 minutes. Add kamaboko slices; blanch 1 minute.
  2. Divide soup between 2 bowls and top with green onion.
  3. This recipe yields 2 servings.
Notes
You can find dashi and kamaboko at Japanese markets, most Asian markets and some supermarkets with well-stocked Asian aisles.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/kamaboko-udon-soup/4151/