Today’s Lunch: Fall Harvest Udon Soup

Stock:

Miso (fermented bean paste) – made by my wife two years ago – been aging in a pot under the stairs ever since.

Dashi (fish stock)

Vegetables in the soup:

Lotus Root

Sweet Potato

Burdock Root

Carrots

Japanese Radish (Daikon)

Onions

Also:

Garlic

Sliced Pork

Conbu (Type of Seaweed)

Ground Sesame

And of course  – the Udon (thick white flour noodles).

- And this is a typical “quick” lunch around here. Lucky me!