Soup/Stew

You must have guessed that I was going to post this.

Well, if you make Chashu (previous post), you are almost obligated to make ramen!

I was going to make my own noodles too, but since flour is hard to come by right now, I decided to go with store-bought ones.

These noodles are not specifically for ramen, but I like them because of its right wideness and color (slightly yellow).

And you know what?

The ingredients are good too.

Other similar noodles I found at the same store contain yellow #5 and 6, but this one uses turmeric to add the yellow color.

So much better.

I was super happy with the result.

Doesn’t my vegan Chashu look great?

When I make curry for dinner, the next day’s lunch has to be curry udon.

That’s an unwritten rule at my house, but I religiously follow it.

I thought tempura would be a nice addition to it and decided to make some with asparagus.

I always make my tempura batter from scratch (all purpose flour, baking powder, cold water, salt), but of course I never measure the ingredients.

So it turns out different every time.

This time it turned out PERFECT!

Tempura is not the same as fritter, and it should be super light, just like this one you see in these pictures!

I’m so proud of this.

(I should have written down how I made this batter…)

I usually have a lot of energy on weekends (lol).

It takes me forever to get out of bed usually, but I’m wide awake at 5:00 a.m. when I don’t go to the office.

But today my energy was a bit low, and I was kind of lazy.

A good thing is that I never lose appetite even on a day like this.

I was in a mood for soba soup for lunch.

So, this is what I ended up with.

Soba noodles, Kombu-soy sauce based soup, Natto, and green chile.

Yes, the green chile is an outsider here, but I really enjoyed the fresh spiciness in the soup.

Udon noodles in curry soup with sautéed mushrooms.

Thick chewy Udon noodles always go so well with rich curry soup!

So good.

A picture from this foggy morning.