Kept it simple last night. Tokyo Noodles, ajitama, garden grown Negi, and pork shoulder chashu.
I haven’t found a bowl where it’s deep enough to do that really cool noodle just below the surface look, but this was a good bowl. Maybe a bit too much salt in the broth after the salt came off of the other toppings. Always room to improve right?
by UnfortunateSnort12