I’ve been always a big noodle person, and I’m always up for good noodle soup.
Remember this Japanese black bean tea?
I had extra tea and beans kept in the freezer, and I thought it would be interesting to make them into a soba noodle dish.
I did add some stuff to the tea to taste more appropriate as “soup,” but I also made sure that the tea flavor is still there to be enjoyed.
I had cooked Kanpyo (dried shavings of calabash) and decided to make Kanpyo roses for garnish.
I hope everyone had a good start of the week.