Kamaboko Udon Soup Recipe - Cooking Index
Kamaboko Udon Soup Recipe - Cooking Index
You can find dashi and kamaboko at Japanese markets, most Asian markets and some supermarkets with well-stocked Asian aisles.
Courses: Soup| 4 cups | 948ml | Water |
| 1 tablespoon | 15ml | Dashi (instant soup base) |
| 1 tablespoon | 15ml | Soy sauce |
| 1/2 cup | 20g / 0.7oz | Spinach leaves - stemmed |
| 1 | Udon noodles - (7 oz) | |
| 3 | Kamaboko (fish cake), 1/8" thick | |
| 3 | Firm tofu - (2" by 1") | |
| 1 | Green onion - chopped |
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.
Divide soup between 2 bowls and top with green onion.
This recipe yields 2 servings.
Source:
The Los Angeles Times, 01-12-2000
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