I bought a bamboo steam basket and a couple of trays of (frozen) dim sum from Toko Dun Yong on Gelderse Kade.

Sieu Kaui, Ha Kau, Won Ton and Char Siu Pao.

I’ll pretend it’s healthy.

What beautiful days we’re having. Long walks by the Amstel, sushi in Zuid, crazy voicemails (‘Vy aren’t you picking up ze phone? VY?’) and an (almost) announcement. Things are shaping up nicely this summer.

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.