"I didn’t know I was this geeky until I discovered the online world through my office’s 2400 baud modem back in ’93." Udon and fish ball soup
I was unwell for most of the day, but once I recovered (having obtained my life saving Maxalt tablets from the chemist) I legged it into town for a trip to the chinese toko. Not because I needed anything. Just by way of entertainment. I bought fish balls and frozen scampi, and chinese greens as well as a couple of those extremely tempting red bean mochi.
A hearty soup is what I needed so I decided to make a fish ball soup, mixing japanese and chinese ingredients and. Here’s what I did.
I made stock (3/4 liter) from dashi powder, bonito flakes, a slice of ginger root, some crushed garlic. Then I added 4 scampis, 4 fish balls, a sliced carrot, 4 shi-take musrooms to the boiling broth, as well as portion of udon. I should have prepared the udon separately, but I was lazy so I just cooked them in the broth.
Topped it off with a few stalks of yau choy sum (one of the many types of ‘chinese seasonal greens’) and deep fried japanese tofu. Didn’t have any spring onions, which should have gone on top. The last thing I added was a raw egg, which slowly cooked amidst the noodles.
Tasty! The comfort food of my childhood. Next time, I’ll try to remember to take a picture before I eat it all.
