Udon Soup

2 packages of frozen udon noodles
4 slices of Japanese fish cake (generally found frozen), sliced
2 thick slices of roast pork (about 1/3 pound from the deli)
2 tablespoons of nori (roasted) seaweed, julienned
2 tablespoons of diced scallions
4 fresh shitake mushrooms, sliced, stems discarded and sliced
3 cups of chicken stock

••••••••

Once the ingredients are sliced and diced, bring the chicken stock to a boil.

To the broth, add the steamed fish cake slices, noodles and mushrooms and simmer for a minute or two. Then, remove from the heat.

Use tongs to put the noodles in 2 bowls. Top with the fish cake and mushrooms. Pour in the chicken stock and finish by adding the pork, nori and scallions.

Serves 2.

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