I’m sitting down to a very late lunch today, and here it is, Udon Noodle Soup with some baby spinach and a poached egg. The noodles come in a mix, but I use my own shiro miso paste to flavor it, which reduces the sodium and I think gives it a much more refined and pleasant taste. I added the spinach and the egg to give it a little more oomph.
It’s cold here and has threatened to rain all day long, but I seem to have avoided the showers. I went for a long mid-day walk down to the library, then farther on to Tartine Bakery, where I stopped for a small Rocher (a coconut egg white meringue with cacao nibs) and an Americano. I’m a firm believer that there is nothing wrong with eating your dessert before lunch. Alas, the stop was unplanned, so I didn’t have a camera with me, you will have to take my word that it was scrumptious. Next time I will go better prepared.
