Well, not the last time I’ll make it, but the last time I’ll post it. We have gotten into a sort of pandemic routine with steak on Tuesday. I pan fry it and slice it up and serve it for dinner. The leftovers go to sandwiches, salads and of course, ramen.
But the recipe is mostly the same. Soy, garlic and ginger broth, carrots, sesame oil an egg and homemade sauerkraut. This time I used the flat Vietnamese rice noodles which I now realize I have been undercooking. Much better with 6 – 7 minutes of cooking. Also these noodles are bland so extra soy is needed. A little togorashi and green onions on top and it’s lunch.