So remember that huge bowl of soup that I couldn’t finish at Mentatsu? Well, the next day I had it for lunch, but I changed things up a bit. Not happy with my soup from the night before, I needed to fix it my way. I kept the soup in the fridge overnight. Remarkably, the noodles held well and weren’t soggy.

I slowly warmed up the soup in a sauce pan over medium heat. Meanwhile I took three small slices of pork loin (you can buy prepared strips of pork loin at Mitsuwa) and grilled them with just a dash of canola oil and two drops of sesame oil.

When the soup came to a simmer, I added a 1/2 cup of chicken stock from my freezer, snow peas, 1/2 tablespoon of lite soy sauce and a few sliced Shiitake mushrooms (stems removed, of course). The reason I added stock to it was that at Mentatsu the broth was kinda gelatinous and I wanted to water it down. You could just use water I suppose, but I had a cup of stock in the fridge from the other day.

Add the three strips of pork to the soup and simmer for a couple more minutes.

It was mighty good!