1 lb. fresh saimin, somen, or other fine white-flour noodles
5 c. water
4 oz. kamoboko (Japanese fish cake), thinly sliced
8 oz. char sui (Chinese roasted pork), thinly sliced
6 scallions, trimmed and chopped
soy sauce, to taste
pepper, to taste

In a large pot, bring water to a boil over high heat. Add noodles and cook until tender, but firm, about 3 minutes. Drain noodles and divide evenly between 4 large deep soup bowls. Garnish soup with slices of fish cake, pork and scallions, dividing these ingredients evenly between the bowls. Serve with soy sauce.