Hawaiian Saimin Soup - cooking recipe

Ingredients

1 1 lb somen noodles or 1 lb other fine white-flour noodles
4 cups dashi
1 bunch spinach, chopped
4 ounces kamaboko, thinly sliced (Japanese fish cake)
8 ounces char siu pork, thinly sliced (Chinese roasted pork)
6 scallions, trimmed and chopped
pepper
2 beaten eggs (optional)
shoyu (soy sauce)

Preparation

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, (stir in beaten eggs- optional).
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 and season with pepper.
Serve with soy sauce.