Although it's not the right season (apparently this is a late summer, early fall sort of buzz), I've been all over these moon viewing noodles lately. They're from my favorite new cookbook, Washoku: Recipes from the Japanese Home Kitchen, and I can't get enough of them. Essentially they are udon noodles in a light, sea-n-soy broth with green onions, fresh grated ginger and a nearly raw egg. I added some enoki and shittake mushrooms because I can.
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