My:

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.

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