Hawaiian Noodle Soup (Saimin)

sbs.com.au

Anne Calvin Hood

15 g sachet bonito-based dashi (fish) stock*

500 g fresh, fine Chinese-style flour noodles*

1 cup baby spinach leaves

100 g kamaboko (Japanese fish cake)*, steamed, thinly sliced

5 spring onions, thinly sliced on the diagonal

6 eggs, hard-boiled, peeled, halved lengthwise

subheading: Barbecued pork (char siu):

125 ml (½ cup) hoisin sauce

80 ml (⅓ cup) mild honey

60 ml (¼ cup) sherry

2 tbsp soy sauce

1 tsp five-spice powder

2 spring onions, thinly sliced on the diagonal

450 g pork neck, skin removed, cut lengthwise into 3cm-thick pieces

subheading: Cook's notes:

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified. Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20°C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55 to 60 g, unless specified.

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