This consisted of handmade noodles in a soy-mushroom broth with fried tofu, scallions, and kakiage
(savory fritters comprised of onions, cabbage and other seasonal ingredients). It had such a satisfying combination of unique flavors and textures.
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Very warm. Simple “beefy” or rich broth. I love all the toppings the udon
was garnished with #saveveganrestaurants
