Lime Udon

20230608 #breakfastdiary 777, 18°C/cloudy, 21min/workout(Y) Lime udon — something I make once summer rolls around, and each year the taste gets a little better (proud of that). The real charm of lime is that bittersweet finish, a flavor only grown-ups who've been through the wringer really understand. (Broth) 1. Bring 1 liter of water to a boil with 2 sheets of dried kelp and 2 dried shiitake mushrooms. Once boiling, remove the kelp, add bonito flakes, and simmer over low heat for 15 minutes. Strain to prepare the broth. 2. Mix in 2 parts tsuyu, 2 parts mirin, and 1 part sugar. (Seasoning is kept light rather than strong.) *Making the broth ahead of time means an easy meal even on a busy morning. (5-minute cut) (Noodles) 1. Boil store-bought udon noodles for 2 minutes, then rinse in cold water (ice would be nice, but this works too) for extra chewy texture. 2. Place the noodles in a bowl, pour over the broth, and top with sliced lime. #NouvelleVague came up in a meeting yesterday — a word anyone who loved film even a little back in that era would recognize. Godard, the face of the Nouvelle Vague, has since passed away, but,