Originally posted on GOURMANDE in OSAKA:
Today is noodle day… I often go to noddle restaurants, well, most are like bars. Some are great because they make it all, broth, fresh noodles, meat. I buy my Chinese noodles, but I can make the rest too.
The base is a miso soup with dry fish dashi stock and a few veggies (red Kintoki carrot and yellow paprika). It’s a bit naked.
Let’s see what topping we have in the dressing room…
Char Siu, Cantonese pork roast.
Lots of negi leeks.
And a chrysanthemum.