Posted in Restaurant Hopping, The Wonders of Japanese Cuisine

In Which There is a Meal for a Recovering Stomach…

Cuppa tea?

I apologize for not posting for over a week now.  It’s hard to write about food when your belly’s on the fritz and your appetite seems to have been blown away by the recent spate of typhoons rampaging over the country.  As a result, my diet was pretty much limited to toast, tea, lemonade, rice, broth, and crackers for several days and I’ve only started getting my eating habits back in sync as of this morning.

Tanmen Ramen

Epicures the world over have long touted soup as cuisine’s kindest course.  It is so soothing, so calming to even the most upset bellies that the famed chef-writer Louis P. de Gouy was moved to write its praises in his 1949 master-work The Soup Book:

“Soup is cuisine’s kindest course. It breathes reassurance; it steams consolation; after a weary day it promotes sociability, as the five o’clock cup of tea or the cocktail hour.”

With Chef de Gouy’s words in mind, I soothed my rumbling stomach with a nourishing bowl of tanmen ramen.  Made with a mild-tasting fish broth and wheat noodles that go nice and chewy as they soak up the broth, this particular noodle soup is savory but not spiced enough to upset a recovering digestive system.

The bowl is further pepped up by the addition of bean sprouts, bok choy, carrots, kamaboko (pink-and-white fishcake slices), squid, diced fillet of creme dory, and a single [unpeeled] prawn.  So you get ample enough nourishment, what with all the vitamins and protein that tasty mixture has.  (The prawn, alas, is something of a trial to eat with chopsticks and a porcelain spoon – unless, of course, you’re the kind of person who enjoys sucking the flesh out of the shell!)

I had this bowl of soup for lunch and certainly felt much better afterwards.  Now, I can only hope that recovery speeds up; there are so many new treats out there – it’s heartbreaking!  😦

 

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Author:

Midge started her career in PR writing at seventeen when she began drafting documentaries for a government-run television station in the Philippines. Since then, she made a career in advertising and public relations which ended earlier this year. These days, she works for a corporate governance advocacy in Makati. Aside from what she does for a living and her poetry, she has turned her home kitchen into a personal culinary lab and is currently working on another novel.

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