Asian Noodles by Maki Watenabe is my latest cookbook. I plan to go to the Japanese supermarket for the ingredients to make some of the dishes just as they are written, or at least close. However, I did have quite a few appropriate ingredients on hand, so I did the following improvisation.
Based on a recipe for Japanese soba noodle soup — I used the remaining duck and stock
from our New Year’s Eve dinner, along with dried mushrooms, snap peas, and tiny onions.
The recipe — which I adapted freely, called for togarashi
chili spice,. I actually had some on hand!