Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Salmon | 100g cooked | 208 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cake | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 1 lb fresh saimin noodles or somen noodles or other fine white-flour noodles
- 4 cups dashi
- 1 bunch spinach, chopped
- 4 ounces kamoboko, thinly sliced (japanese fish cake)
- 8 ounces char siu pork, thinly sliced (chinese roasted pork)
- 6 scallions, trimmed and chopped
- shoyu (pepper)
- 2 beaten eggs (optional)
- soy sauce
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Directions
Bring a large pot of water to a boil over high heat, add noodles and cook until tender but firm, about 3 minutes. Drain noodles and divide evenly between 4 large, deep soup bowls. While noodles cook, heat dashi over medium heat until simmering but not boiling, (stir in beaten eggs- optional). Evenly divide spinach between the bowls of noodles, then ladle about 1 cup dashi into each bowl. Garnish soup with slices of fish cake and pork. Scatter scallions on top and season with shoyu. Serve with soy sauce.