Saimin #2  
Recipe Number: 1051207584
Contributor: Carolyn
Ingredients
1 lb. fresh saimin, somen, or other fine white-flour noodles
4 cups dashi (recipe follows)
1 bunch spinach, washed thoroughly & chopped
4 oz kamoboko (Japanese fish cake), thinly sliced
8 oz. char sui (chinese roasted pork), thinly sliced
6 Scallions, trimmed and chopped
Soy sauce
DASHI

1 oz. wide-cut konbu (dried kelp)
4 cups dried bonito flakes
6 C Cold water
Cooking Instructions
Bring a large pot of water to a boil over high heat. Add noodles and cook until tender but firm, about 3 minutes. Drain noodles and divide evenly between 4 large, deep soup bowls. While noodles cook, heat dashi over medium heat until simmering but not boiling. Evenly divide spinach between the bowls of noodles, then ladle about 1 cup dashi into each bowl. Garnish soup with slices of fish cake and pork. Scatter scallions on top, dividing these ingredients evenly between the bowls. Serve with soy sauce.

DASHI

Wipe any dirt off konbu, then place in a medium saucepan with 6 cups cold water. Bring to a simmer over medium heat, then reduce heat to low and cook-never allowing stock to return to a simmer-until konbu is soft, about 2 minutes. Remove and discard konbu, then increase heat to high to bring stock to a full boil. Add 1/4 cup cold water to lower temperature of stock, then add bonito flakes. Do not stir. Return to a boil, then immediately remove pot from heat. (if bonito flakes boil more then a few seconds, stock will be too strong.) Allow bonito flakes to settle, skim foam, then carefully pour stock through a sieve lined with cheesecloth and discard remaining solids. Use stock immediately. Makes about 4 cups.