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

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