Ingredients
- 1 can chicken stock
- 1 package fishcake
- 1 bunch long rice Presoak to soften.
- 1 tomato
- 1 handful cabbage
- 1 tbsp shoyu
- 1 tsp salt
- 1 tsp pepper
- tsp sesame seed oil
- 1 handful green onions Chopped.
Instructions
- Presoak the long rice noodles in a bowl of water for at least 15 minutes.Add chicken stock to the pot. Mom used chicken stock that she made earlier in the week. If you are using canned chicken stock, use 1 can of chicken stock, then fill it up with water and pour that into the pot, too.
- Cut your fishcake into bite-sized pieces and add to the pot. Mom added about 4 handfuls of this flat fishcake that she found at Don Quijote.
- Take the long rice from the bowl of water and cut it into shorter lengths. This will make it easier to scoop the noodles from the pot. Add to the pot.
- Add one peeled tomato to the pot.Note: We can never finish all of the tomatoes in those big Costco containers. Mom stores a few in the freezer and when she needs it, she'll take one out and rinse it underwater. The skin should peel right off.
- Cut up some cabbage and add it to the pot. Adjust the temperature to high. Once the soup begins to boil, lower the temperature to simmer and cover the pot. Leave the lid slightly open to allow the steam to escape.Note: The cores of head cabbages are fantastic for soup. For this soup, she brought out a few she had saved in the fridge and sliced them up. They have a more starchy texture to them which matches well with this soup.
- After about 20 minutes, open the lid and add salt, pepper, shoyu, and sesame seed oil to taste. Turn the stove off and add the chopped green onions.
Notes
- There is a huge variety of fishcakes sold at most groceries in Hawaii. Find your favorite (or whatever is one sale) and add it to this simple, but tasty soup.
Tried this recipe?Let us know how it was!