Well, the name is something I made up just now because it’s mostly sea products.

To be honest, I pride myself in my quick and easy soup noodles because…well, they’re quick and easy. The easy also applies to cleaning up after. I normally make these several times a week while changing up the ingredients, and they’re pretty healthy because of the vegetables and protein.


~1/4 handful of dried asian noodles

1 bunch of bok choy

3 shrimp

3 Asian-style fishballs (or shrimpballs or whatever balls, it’s up to you)

1 sprig of green onion

~1 teaspoon of miso

~1/4 sheet of laver (the circular ones sold at Asian supermarkets)

1. Boil about 1.5 cups of water in a pot. When the water comes to boil, put in the noodles and cook according to the instructions on the packaging. Heat up an oven to about 200 degrees Fahrenheit and stick the laver in.

2. Slice the green onion length-wise, set to the side and pull apart the bok choy bulb so you have individual leaves. Wash and set to the side.

3. After the noodles are done, drain and set in a bowl. Put the sliced green onion on top. Boil another cup of water. Shut off the oven but leave the laver in.

4. When the water boils, throw in the bok choy and the fishballs. Let it cook until the bok choy are soft (some people like them crunchy, so cook according to your preference). It’s alright to leave the fishballs in longer just to make sure it’s thoroughly cooked. Take the vegetables out and set them in the bowl with the noodles.

5. Add the shrimp to the still boiling water. Take them out when they’re cooked (pink and white, no longer gray) along with the fishballs and add to the bowl of noodles and bok choy.

6. Add the miso paste and stir it a bit until it dissolves and the soup is foggy. Pour the boiling soup into the noodles. Add the laver and let it soak up the soup for added flavor.