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.
GOURMANDE in OSAKA 
We have a lot of noodle bars in NZ too, i miss them out here in the US. c
did you blanch the leeks or you just cut them an placed them in cold water? This meal looks amazing 🙂
I just cut them and ate immediately. These “negi” are Japanese leeks, maybe a sort of scallion. They are very milk and they can be eaten raw. For strong leeks, I think I’d cut them and let them in salt 15 minutes before washing away the salt.
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