The fresh shiitake and enoki mushrooms were meant for sukiyaki but thirty minutes before I was due to start lunch yesterday, I got flustered. In all the Japanese restaurants I have eaten in — and I have eaten in a lot of them — sukiyaki has always been served as a soup. Then, I saw an article by a Japanese lady that says sukiyaki is a fried dish and the eggs are for dipping the hot beef and vegetables into. Sounds more delicious than the sukiyaki soup served in Japanese restaurants in the Philippines (shall I call them bastardized sukiyaki now?) but something that would require quite a set-up — like a skillet on the dining table itself and that wasn’t something I could manage.
So, I did some fast thinking. There was a huge pot of broth on the stove, lots of boiled pork ribs and egg noodles. Why not a pork and mushroom noodle soup? That should go well with the steamed pork buns that remained from Friday night’s dinner.
How much meat should go into each bowl of noodles depends on you. As a guide, start with 1/4 cup of meat pieces per person. What I did is to use the minimum amount then served all the remaining meat on a separate plate. Those complaining of too little meat in his bowl (like my husband) just got more from the plate of meat.
Pork and mushrooms noodle soup
- Heat the broth to boiling. Lower the heat and simmer until required.
- Cook the egg noodles according to package directions. Drain and divide equally among four soup bowls.
- Blanch the mushrooms in boiling water for about 30 seconds, drain, cut and divide into four portions. Arrange in the bowls beside the noodles.
- Reheat the pork by dropping in the simmering broth for a few minutes. Scoop out, divide into four portions and arrange in the bowls with the noodles and mushrooms.
- Slice the egg thinly, divide into four portions and place in the bowls with the rest of the ingredients.
- Pour hot broth into the bowls. Sprinkle with sliced onion leaves and toasted garlic bits.
- Serve at once.