We had a fab lunch to end the week: chunks of katsuo (bonito, a kind of fish) and potato covered in sesame seeds, salad, rice, and noppe soup.
The salad was one of our usual cabbage with spinach and carrot deals, just boiled and then dressed from scratch. The soup was really the highlight of the meal. It was a shoyu (soy sauce-based) soup with fried tofu, konjac, radish, carrot, onion, shiitake mushroom, chicken, and burdock root mixed in. The style of stew this is uses cornstarch as a thickening agent, something a co-worker of mine took great care to explain to me when I asked what was different about it. Another co-worker told me that since it's close to the broth used in kenchin-udon, it's ideal for noodle-dipping. I would have loved to have this with noodles today.
Bonus shot of the soup on Instagram.
Calorie count: 683