My obsession with Noodle Night at Larder has fueled an obsession of making noodles at home. Who knew it was so simple? I've been using a vegetable broth base and adding tons of ginger, spring onions, and sriracha.
I prefer the Soba noodles (buckwheat) and for the vegetables, I use whatever I have around -- carrots, edamame, kale, mushrooms, etc. Finish with a soft-boiled egg, kimchi, sesame seeds, bean sprouts, and fresh mint -- and you have yourself a delicious noodle bowl.