INGREDIENTS:

1 small package udon noodles
1 cup white or brown rice
6 pieces shrimp (medium size)
7 oz. squid
7 pieces pork ribs
1 whole Chinese celery (cut into short pieces)
½ whole daikon (cut into slices)
1 tsp. salt
1 tbsp. garlic cloves (chopped)
2 tbsp. light soy sauce
1 tbsp. fish sauce
1 tbsp. fried garlic
1 tsp. ground pepper
8 cups water (for soup)
2 large eggs
coriander

PREPARATION:

1. Steam the rice in a rice cooker.
2. Heat 8 cups of salted water in a large saucepot and bring to a boil.
3. Add garlic cloves, light soy sauce, fish sauce, daikon, Chinese celery and pork ribs to the boiling water (to make soup stock) for approximately 20 minutes.
4. Remove the ribs from the saucepot and discard. Do not discard the water as this will be used for soup.
5. Garnish the soup stock with coriander.
6. While making the soup stock, fill a medium sized skillet with water to about ½ deep and heat to a boil. Using a slotted spoon, dip the shrimp and squid into the boiling water about for 3 minutes or as desired by individual taste, then set the shrimp and squid aside. When finished, discard the water from the skillet
7. Boil water using another saucepot, and add the udon noodles into the boiling water until soft. Remove the noodles and set aside.
8. Fry an omelet in a skillet until tender golden brown on both sides. Then, slice the omelet into strips and set aside.
9. To serve, put the noodles into a small cup or bowl of rice and add shrimp and squid.
10. Pour the soup into the bowl and garnish with omelet slices.
11. Season by sprinkling with ground pepper, fried garlic and coriander.

Makes 4 servings