Fish & Vegetables with Somen Noodles
Fish & Vegetables with Somen NoodlesServes: 4-6 People Prep Time: 10 Minutes + Soaking Time Cooking Time: 50 Minutes
This is a very nourishing, light easy to digest meal making it excellent for people who are convalescing or not feeling well.
You can use udon noodles instead of somen if you prefer a thicker noodle but remember to cook them longer before you add the fish. When cooking with Japanese style noodles remember to adjust seasonings accordingly as the noodles are always salted.
6 cups water
4 inch piece of kombu
3 shiitake mushrooms
1 small onion diced
1 small carrot cut into quarter moons
2 cups chinese cabbage shredded
1 bundle somen noodles
2 white fish fillets cut into bite sized pieces
fresh ginger juice
blanched bok choy or other asian greens
spring onions for garnish
nori strips for garnish
Soak the mushrooms and kombu in the water until mushrooms are soft. Bring to the boil and simmer for 30 minutes. Remove the kombu and dry for another use. You may wish to remove the kombu earlier as its flavour is quite strong.
Add the onion, carrots and cabbage to stock. Return to the boil and then add the somen noodles. Simmer for 1-2 minutes and then add fish fillets. Simmer a few more minutes and then season with soya sauce and ginger juice.
Place a small serving of blanched Asian greens in each person’s bowl. Ladle noodles and broth into each bowl, garnish with spring onions and nori. Serve hot.