Fishball Soup

20 fishballs (I got a random selection of what looked/sounded good from HMart)

1 lb firm tofu (chopped into 1 inch cubes)

1 Tbsp (or less) butter

Vegetable or canola oil

Two shallots sliced into thin strips

Green onions chopped

Mushrooms (I use enoki) (optional, as are pretty much all of the ingredients)

Two or three sheets of dried seaweed (torn into roughly postage stamp size pieces)

8 Oz udon noodles

Two packets miso soup mix

~1/4 tsp fish sauce

1 tsp soy sauce

1 cup chicken broth

(All proportions are rough estimates and should be changed to taste)

Cook udon according to directions on package (make sure to include a generous amount of salt in the water they're cooked in), drain and rinse with cool water to ensure they are not overcooked, and set aside.

Fry fish balls in oil until outsides are browned, remove from pan. When cooled slightly, cut into quarters or eighths.

Fry tofu in butter (or use oil or butter for both) until golden, add fishballs back in and cook for a minute or so, then reduce heat.

Add chicken broth and ~3 cups boiling water to a large pot and stir in miso mix, place on the stove on low heat. Add mushrooms.

Place sliced shallots, half of the seaweed, fish sauce, and soy sauce to a bowl and add a few cups of boiling water.

Mix shallot water, fried fish and tofu, udon, and remaining seaweed to miso water, mix thoroughly, and serve.