Wednesday, January 05, 2011

Ramen

Dinner 1/05

Ramen



The base made, as usual, with our shiitake mushroom stock, enhanced with kombu, yellow miso, garlic, ginger and black pepper. Rounding out the bowl was black tea smoked tofu, baby corn, shiitake mushrooms, leeks, miso, carrots, red bell pepper and udon noodles, all topped with scallions.


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