The obligatory soup noodle post

There’s one of these homemade-Asian-noodle-soup photos in practically every food/cooking blog, it seems, so I might as well add mine now: buckwheat (soba) noodles with plump shiitake mushrooms in homemade stock, drizzled with sesame oil.

To up my vegetable intake for this meal, I fried up some well-salted and -sesamed zucchini ribbons (now my favourite way to eat zucchini :).

There’s something hugely satisfying and — in a land where broth or stock is often another way of saying MSG-water — wonderfully pure about slurping a simple bowl of noodles in stock I’ve made myself.

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