Seasonings
200 g small knife-cut noodles, 50 g silverfish (whitebait), and some leafy greens to taste.
Seasonings
scallion sections and ginger slices, a small amount of each, 1 tablespoon cooking wine, 1/2 teaspoon salt, 1/2 teaspoon MSG, 1/3 teaspoon white pepper, 1/2 tablespoon vegetable oil, 3 cups fish bone broth.
Steps
1. Bring a pot of water to a boil, add the knife-cut noodles and cook for 5 minutes until tender, then drain and transfer to a serving bowl.
2. Place a pot over heat, add oil and heat until hot. First, stir-fry scallion sections and ginger slices until fragrant, then pour in the fish bone broth. Remove the scallion and ginger pieces, then add salt, MSG, cooking wine, white pepper, silverfish, and leafy greens. Bring to a boil, then pour the mixture into a noodle bowl and serve.