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I’m currently in Chicago!! And, true to my foodie heart, I got excited with the food places that are available in the Windy City (which isn’t actually that windy…). I will be here until the morning of the 26th, and today was day 1!

Today, we visited Mitsuwa’s, a fairly large Japanese supermarket. It’s big enough to have its own food court and it actually reminded me of when I was in the Kyoto needle (across from Kyoto station) when we went downstairs and there were various types of vendors. At Mitsuwa’s there was a pottery place, a book place (perfect for getting my hands on those magazines that are otherwise sooo expensive!), and a sake place (but I’m underage…)

Santouka, apparently, is a very popular ramen shop within Mitsuwa. A friend from my club recommended it, and, wow, was I happy to be there!

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When I say an accident, I mean it.

I had a salad the other day, and I felt like making something other than the dressing I used in the Apple and Breaded Chicken Salad, so I thought I’d come up with the “brilliant” idea of making a miso-based dressing. Honestly, it wasn’t too bad…I guess. Separately, the dressing and the salad probably would have tasted better. So it might not be unsurprising that I had a lot of this murky dark dressing leftover.

As I was doing the dishes, I was trying to figure out what to do with all this leftover dressing. I didn’t have enough vegetables leftover for a salad, and I just couldn’t figure out what the taste and texture reminded me of.  And then it hit me! I had jajang myun for the first time a few weeks ago, and I figured by adjusting the flavor a little would give me the same type of taste (if not the color). I then added glops of peanut butter to thicken the mixture and poured it all on top of a bed of rice noodles before topping it with some cooked slices of pork shoulder butt, shallots, and nori.

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Well, the name is something I made up just now because it’s mostly sea products.

To be honest, I pride myself in my quick and easy soup noodles because…well, they’re quick and easy. The easy also applies to cleaning up after. I normally make these several times a week while changing up the ingredients, and they’re pretty healthy because of the vegetables and protein.

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