Because I felt like udon, I went a little overboard with the toppings: steamed beans, spring rolls, soft boiled egg, shredded crab stick, spring onions, simmered shiitake and garlic eggplant – The udon soup started off as a traditional vegetarian type but I couldn’t resist adding a home made chicken stock cube. Topped with nori and a carrot garnish it was hard to have the patience to take a pic!
© 2014 kit
Lunch Log: Week 82 Day 5
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