Udon noodle soups is a great meal on a cold winter day.
Let me tell you, this year Minnesota mostly skipped autumn, and now we are definitely in winter even though it’s still October.
So this dish was absolutely needed.
Thick and chewy Udon noodles and garlic chives were served in thick ginger ground Koya (freeze-dried) tofu soup.
Oh, and it was topped off with a vegan yolk.
Well, it tasted as good as it looked.
One of my favorite bowls.
Made by a local potter.
He is not Japanese, but this particular bowl looks so organic and “wabi-sabi” to me.