Another easy week night meal. I boiled some somen for about a couple of minutes only as I like my noodles firm. Watered down a bit of chciken stock and brought that to boil. Took some cubes of buta no kakuni from the freezer that I made about a month ago and gently re-heated it. Threw some greens into the broth. Assembled it all together. The glaze on the pork added just enough flavour and saltiness to the broth.This was so satisfying and quite cute in my new lacquer noodle bowls too.
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