Ocean Noodle Broth


Preparation info

  • Serves


    • Difficulty


Appears in

An American Taste of Japan

An American Taste of Japan

By Elizabeth Andoh

Published 1985

  • About

Long before the invention of the food processor, frugal Japanese made a version of this soup with scraps left from filleting fish. It was a tedious and time-consuming task to pick bits and pieces of flesh from the fish bones, mince it with knives, then mash it with a mortar and pestle before piping and poaching the “noodles.” The results were obviously worth the trouble, since a recipe for this soup dating back to the seventeenth century still exists!

Today, with modern kitchen equi