Tag Archives: to
It was August of 2012. We had just told my mentor that we would be doing the restaurant thing with her in Millarville. It was a chance for me to get my food off the small screen of The Aimless Cook out to a brand new audience. More importantly, it was a chance for me to validate my cooking skills to people that were going to actually pay to eat it. This wasn’t the first time I’ve made food for people. I’ve done it for a long time through the years. The difference was that this time, it was my brand of food, my style, and my place. Jo always tells me she thinks I’m very critical of my cooking and it’s true. I am my own worst critic, but the fact is, I have to be. This isn’t a dinner party for a few friends. These are strangers that have nothing to lose from telling you what they really think of the dining experience you’re about to give them. It’s about putting your best foot forward, facing the people, and giving the best damn thing they’ve ever eaten. Isn’t that what every chef aims to do? If the answer is no, what’s the point?
We felt that if we were going to be committing ourselves to this venture, we should check out the place we’d be working out of. So we drove out to the country to check out the market. It was a hot and sunny day and the drive was a pleasure with its rolling countryside, galloping horses, and serene farm houses on this picturesque slice of rural paradise. As we approached the racetrack, volunteers were out on the highway, directing cars to the parking area like we were at the Stampede grounds before a hockey game. Seriously? That moment, it clicked in that Millarville had a huge following. Friends have always told me about this place, but I would never have believed it until I saw it with my own eyes.
When we approached the concession building, what we saw was a shitshow. Basically it went down like this: People lined up to order their food, which was relayed to the kitchen which was abuzz with what looked like 20 teenagers, running about to cook and expedite with no logical system in place. It was every man (or woman) for themselves. Somewhere along the way, the orders were brought to another window where another line of people waited to pick up their food. It took anywhere from 30-45 minutes to get anything to eat. When all was said and done, you were left with some cheap pre-cooked, pre-wrapped crap in a bun, wondering what would happen if you spent your last 45 minutes differently.
Immediately a smile came to my face. I thought that if we can deal with this volume, crank out some good food, and make it affordable, we’re gonna kill it here. Listen to last-year me. haha.
A few days later we were talking about what we saw. Ms. Mentor had previous experience as a vendor there for a few years so she had an idea of how the volumes were throughout the season. Basically she said the same thing – we have to make sure that waiting time is minimized and that the expediting is efficient. With no previous kitchen of my own, this was brand new territory for us. Managing a place of our own, creating a system in the kitchen that could be operated with a minimum of staff and serve huge volume was going to be a special feat.
With the whole food truck movement going on, it was apparent that street food was gaining traction and popularity in the food world. At the time, I was reading some great books like David Chang’s Momofuku and Anthony Myint’s Mission Street Food. They not only proved that great things can happen to people that love what they do, but also proved that you could do it outside the box. These books couldn’t have come at a better time. I was inspired to make my own story.
Let’s Tarantino back to the first day after the changeover. It was a cold October morning and the crowd was mostly made up of locals, vendors, and hardcore shoppers. A lot of them had no idea what happened to their familiar concession, and on top of that, the menu prices had been the same for the past 10 years. We all knew that if we were going to be going in there, that our food in addition to the drinks would be in need of serious changes to make any money for the Millarville Racetrack and Ag Society (MRAS). To add to the confusion, the concession was now shared by 5 independent vendors, each featuring their own menu. I wouldn’t say that the morning was utter chaos, but there were a lot of old-timers, locals, and regulars ordering pancakes at the wrong window, or asking why coffee was up to $3.
The tell-tale signs that a customer coming to Eats of Asia is brand new:
- awkward movements toward the menu board with an air of trepidation
- non-commitment, or half commitment to standing in line – the ‘one foot out’ stance
- the silent perusal of the menu board, the glance to Jo, and the second perusal
- they order Breakfast-on-a-bun
Jo’s role at this point is crucial. She breaks the ice with our customers with her unique (white) perspective on our brand of food. If I had a title for what she does at the front of house, it would be Impromptu Culinary Cultural Liason. Since it was Fall, our specials were Curry Laksa and Bibimbap. Our regular rice bowls were Coconut chicken adobo, Kalbi (Korean short rib), and Kalua Pork* (Hawaiian-style pulled pork, traditionally made in a pit called an “imu”). Our snacks were Chicken bites (basically Japanese style fried chicken karaage with a choice of 3 sauces) and Shanghai rolls (aka lumpia).
Top 3 questions a new customer will ask about a new cuisine experience:
- Is it spicy?
- What’s in the _________?
- Is it spicy?
I remember at one point in the afternoon, a local rancher was eyeing an order of laksa I was bringing to the pick-up window. He said it looked good and asked me what was in it.
“Well, it’s a Malaysian rice noodle bowl with a coconut curry broth. It’s topped with fish balls, chicken, tiger prawns, fried tofu, bean sprouts, fresh cilantro and lime.”
“That sounds good, but TOFU!? This is Alberta, man!”
To my surprise, the most popular item of that day was the Curry Laksa. We had an unbelievable day that surprised the hell out of me. The dishes I thought would do okay, did the best. Bibimbap was our other star dish. During service, Jo would always yell the orders back to me at in the kitchen. Everytime we had an order for for Bibimbap, she would yell, “Bibimbap!!” followed by Ms. Mentor cracking up next to us at her window. This still continues today. To my utter surprise, the Kalbi bowl didn’t do as well as I thought it would, as we were in the heart of cowboy “cut me a slab and I’ll ride the rest home” country. Jo did a fantastic job connecting and engaging our customers. I would say that she was our 3rd star of the day.
Throughout our relationship together, she has slowly been converting to eating like an Asian. Since moving in together, the cupboard has steadily been going through that change where the number of plates decreases and the number of bowls radically increases. The cutlery drawer has an extra slot packed with chopsticks. The dishwasher also exhibits the need to be Asian-friendly with it’s homemade chopstick holder made from a yogurt container with holes cut in the bottom. Also, her tolerance for spice has increased from Frank’s red hot, to sriracha, to the full strength of a Laab Gai with it’s fiery bird’s eye chilies. I think it’s safe to say that her perspective on Asian cuisine is unique in the way that she can translate her journey of discovery to people that ask the same questions she did.
Our first day of service was far from perfect. In a short 5 hour span, the perception of time is warped. The only time that exists is NOW. The past is too late and the future is not soon enough. Waiting 2 minutes for something becomes an eternity in the mind of a cook. Waiting 3 minutes for something on the grill becomes a marathon as the tickets start to stack up and you look at the growing line outside your window. On the other hand, adrenaline starts to build up in your system and you start to feel ‘high’. No kidding. Many chefs love this feeling and just roll with it. It’s probably why the kitchen always brings us back. Emotions at this point are heightened, patience grows short, and every question or reasonable request becomes an annoyance.
“Can I get that last order well-done?”
You ever see menus that have no substitutions? I’ll get into that can of worms in another post.
*apparently, I later found out that people thought that Kalua Pork was some kind of ‘boozy’ pork that I had braised in the famous coffee liqueur. Sorry folks, that’s Kahlua.
Pickerel, or walleye as its sometimes known as, is a freshwater fish native to Canada and parts of the Northern US. It has a nice white meat that is flaky and tender, perfect for pan-frying. Today, I’m going to show you a simple pan-fry recipe and make a nice beurre noisette (brown butter) sauce in the same pan. To go with our pickerel, I’m making a nice cannellini bean salad. This makes for a nice and easy weekday dinner, so let’s get cooking!
For the salad, you will need:
- 1 English cucumber, diced
- 1 handful of grape tomatoes, halved
- ½ package mixed greens
- 375g Cannellini beans (white kidney, drained and rinsed)
- 1 handful parsley (flatleaf if you got it, chopped)
- ¼ cup dried cranberries
- Extra virgin olive oil
- the juice of 1 lemon
For the rest:
- 2 pickerel fillets, skin on
- 2 tablespoons, butter
- olive oil
- parsley, chopped
- the juice of 1 lemon
To make the salad, start by making a dressing with 3 tablespoons of a good quality extra virgin olive oil with 1 tablespoon of lemon juice. Add a pinch of salt to season and mix well to emulsify.
In a large bowl, add the cucumber, 75g of mixed greens, a handful of halved grape tomatoes, a three finger pinch of chopped parsley and the cannellini beans. Add the dressing and toss lightly to combine. Give it a taste and season with salt and pepper. Put a nice generous serving on each plate and set aside.
For the rest, start by scoring the skin of 2 pickerel fillets and seasoning with salt and pepper on both sides. Heat up a pan on high heat and add a tablespoon of oil and a tablespoon of butter. When the pan is hot, add the pickerel, skin side down to the pan and cook for about 2 or 3 minutes, or until the fish comes free from the pan. You need to build that beautiful crust.
Turn the fish over and cook the other side for an additional 2-3 minutes. When the fish is done, take out of the pan and set a piece on each of the plates of salad.
In the same pan, melt another pat of butter on medium low heat and cook until it starts to brown. When you start to see the brown particles in the butter, remove from the heat, add the juice of 1 lemon and half a handful of chopped parsley. Season with a pinch of salt and spoon the brown butter sauce over the cooked fish and salad. Enjoy!
The cannellini beans brings a nice creaminess to the whole dish and complements the acidity of the dressing. The dried cranberries are a nice bit of sweetness that adds a touch of colour to the whole dish. If you don’t have pickerel, any white fish will do, including cod, halibut or even catfish. This dish is light, yet hearty enough with the beans to fill you up without having to make rice. Take this recipe, make it yours and have fun in the kitchen.
Elote is a popular Mexican street snack and is one of my favourite ways to enjoy roasted corn on the cob. Hot buttered corn is dressed with mayonnaise, fresh crumbled cotija cheese, chili for spice and served up with fresh lime. If you’ve never tried corn like this, you’re in for a treat!
makes 4 servings
- 4 ears of corn, leave the husks on
- 1/2 cup mayonnaise
- 1/2 cup, crumbled Cotija cheese (light feta will work if you can’t find it)
- 2 limes, cut into wedges
- 1 tablespoon, ancho chili paste (or a couple of finely minced chili peppers)
Soak 4 ears of corn with the husks on in water for at least 30 minutes. Meanwhile preheat your grill on high heat.
When the grill is hot, place the corn down on the grill and turn the heat down to low. Close the lid and let cook for about 30 minutes.
After 30 minutes, take the husks off the corn and place back on the grill. Brush lightly with butter and continue to cook until the kernels start to take on a bit of colour. When they’re done, set aside.
If you have the ancho chili paste, combine with the mayo in a mixing bowl and set aside.
Combine ½ cup of mayo with 1 tablespoon of ancho chili paste then set aside.
Dress the corn by first spreading on some of the mayonnaise. Follow that by sprinkling on the cotija, followed by the minced chili peppers (some recipes use a chili powder or a Mexican spice blend called Tajin). Finally serve with some wedges of fresh lime and enjoy!
Take this recipe with you, make it yours and have fun in the kitchen…which brings me to my question of the day:
What is your favourite street food?
This handmade pasta has a slightly spicy Pico de Gallo cream sauce with hints of lime and fresh cilantro. The spectacular pan seared scallops are from Digby, Nova Scotia and are diver harvested. They’re tender, sweet and so easy to prepare. So I hope you’re ready for some serious eating!
For the Pico de Gallo pasta sauce, you will need (for 2):
- 3 medium vine-ripened tomatoes, seeded and diced
- 2 cloves garlic, minced
- 1 large shallot, finely diced
- 1 red chili pepper, diced
- the juice of 1 lime
- a handful of fresh cilantro, chopped
- 250 ml heavy cream
- salt and pepper
- your favourite pasta (fettuccini or linguini is great for this)
Start with a deep skillet with some oil on medium heat. To that, add a couple cloves of minced garlic and cook til fragrant. Next, add ¼ cup of diced shallots and continue to cook for a couple minutes. Once your shallots have had a head start, it’s time to add 2 seeded and diced vine-ripened tomatoes. Continue to cook and stir until the tomatoes start to break down.
When the tomatoes are breaking down and starting to look like sauce, add 1 diced red chili, the juice of 1 lime and a handful of chopped cilantro. Now you can season with salt and pepper and call this your sauce, or continue by adding 1 cup of heavy cream. Once the cream is in, turn up to heat to a steady simmer and reduce by 50%, stirring frequently.
When the sauce has reduced by 50%, add the remaining diced tomato for colour and texture. Now grab a large mixing bowl and put in your freshly cooked pasta. (Here’s a tip: use tongs, never strain or rinse pasta!) In this case, we’re using fettuccini noodles. You also want to save a little of the pasta water, as the starch will help the sauce adhere to the noodles.
Add the finished sauce to the noodles and lightly toss until combined. Finish by adding more fresh cilantro leaves and freshly ground black pepper.
For the scallops, it’s very easy to do, but very easy to screw up. A couple of tips here as we go, first of all, use the freshest scallops you can get your hands on that are dry packed. Sometimes, scallops are shipped in water with sodium tripolyphosphate added to make them appear whiter and plumper. When you sear them, the moisture leaches out and you get steamed, rubbery scallops. Not something you want to pay good money for. It’s important that you have one ingredient: scallops.
So with a hot skillet with a couple tablespoons of oil, add the scallops in small batches. If you add too many at once, you’ll lower the temperature of the pan and steam the scallops again. The moment you place them on the hot surface, you’ll hear the sizzle and they will stick. That’s ok. Avoid temptation to move them around and leave them be.
From here, the cooking time will be very fast. You want to look at the meat as it cooks. Just like prawns, they will begin to turn opaque and the bottom will start to form a brown crust. When that happens, the scallop will be easier to lift off the pan. Gently lift the scallop from the pan and turn over. Once on the other side, add a dollop of butter to the pan and use a spoon to baste them til they’re done. Should only take a minute or 2. When they’re done, take out of the pan and set aside.
To plate everything up, simply place the scallops on a bed of the finished pasta and garnish with fresh cilantro leaves. Enjoy this recipe, make it yours and have fun in the kitchen!
Nam Prik Ong is a spicy Thai ground pork dip served with pork rinds and fresh vegetables. The textures and contrasts going on here are intense for such an unassuming dish. It’s an incredibly refreshing and tasty starter or snack that you can make at home fairly easily. The flavour is complex with the classic Thai flavour combinations that I have come to love. Let’s get started!
- 1 thumb sized piece galangal, finely julienned
- 1/2 medium red onion, diced
- 4 or 5 red Thai chilies
- 5 cloves fresh garlic
- 1 dozen cherry tomatoes, halved
- juice from 1 lime
- 1 Tbsp kapi (fermented shrimp paste)*
- 1 stalk lemongrass, minced
- 1 lb ground pork
- palm sugar, or brown sugar
- 1/2 bunch fresh cilantro, finely chopped
- 1 English cucumber, sliced
- pork rinds
With a mortar and pestle, start by pounding the galangal then add the garlic, onion, chilies. You want to make yourself a nice paste. Next, put in the tomatoes (watch for flying juice!), kapi and lemongrass. That is your paste. Let’s start cooking!
Heat up a wok on high heat with a Tbsp of oil and add the paste. Stir fry until the paste is aromatic, then add the ground pork. Continue to cook until the pork is done and add lime juice and sugar to balance. You shouldn’t need salt since the kapi is salty, but give it a taste and see for yourself. Toss in the cilantro to finish and serve in a nice big bowl for dipping with sliced cucumbers and pork rinds.
You will be amazed by the refreshing taste and contrast of the spicy dip with the cool and crisp cucumber. Nam Prik Ong is great for sharing and perfect for potlucks and parties. Have fun in the kitchen and take care!
*kapi, or belacan is very punguent. Use sparingly if you never used it before. If you don’t have it, you can also use fish sauce.
Some recipes for Nam Prik Ong have you pound the pork in the mortar with the paste. This adds even more flavour into the meat.
If you don’t have a mortar and pestle, you can make your paste in a food processor. If you enjoy making Southeast Asian food though, I recommend you get one. The bigger the better!
Last week, I wrote a post about the famous Durban dish, Bunny Chow. Today I will share with you a recipe for the curry I prepared for the cooking video. It is similar to the ingredients that I used in the wild buffalo version of the dish I did in test kitchen, but this time around, I am using some leftover rotisserie chicken to save time. The results are a solid, hearty curry with a fragrant tomato gravy that you are going to love. Let’s see what we need!
For the curry mix:
- 1 t coriander seeds, toasted and ground
- 1 t cumin seeds, toasted and ground
- 2 t garam masala
- 1 t tumeric
- *a cinnamon stick, bay leaf
*if you want to use a premade curry powder, you can. Just use a couple Tablespoons
This is a basic curry mixture. For the best results, use whole seeds and toast them to release the fragrant aroma. If you love making fresh curry, use an electric spice grinder to save time. You can pick them up cheap at any department store.
For the rest:
- half a medium onion, pureed
- 2 garlic cloves and a thumb of ginger, minced
- 1 can of crushed tomatoes 398ml
- 2 cups water
- 1/2 leftover rotisserie chicken meat, shredded
- 2 medium potatoes, diced
- 1 cup frozen or fresh green peas
- fresh cilantro or green onion to garnish
- a loaf of your favorite bread, unsliced (or a couple nice buns)
I started by gently cooking the onion puree in a skillet for a couple minutes to get rid of the raw onion taste. You want it slightly golden. Add the ginger and garlic and continue to cook for about a minute. To that, add the curry mix and make a nice, fragrant paste. This will be the flavour base.
Add the tomato, the chicken, potatoes and combine. If you need to, add a little water so you can simmer the whole mixture on medium heat with a cover for about 10 minutes. After the chicken is warmed through, take off the cover and add the peas. Continue simmering for about 2 minutes, then give it a taste. Season with salt and pepper to taste. If you like a little spice, you can add some sambal oelek or some chopped fresh chilies.
If you’re using a bread loaf, cut into quarters and scoop the bread out, making a nice hollow bowl. Keep the scooped out bread to put on top. This is called the ‘virgin’ and it is typically used to dip into the gravy. Fill your bread with the curry and top with the virgin. Garnish with green onion or cilantro and enjoy!
Buns make a great bunny. They are portable and can be eaten like a sandwich and not as messy as eating from a loaf. The challenge of eating a bunny is to eat it from a loaf using only your hands. You must tear away the bread, keeping it above the gravy line so you don’t get it all over you. Good times!
This past weekend, I made this incredibly easy and super flavourful Thai style salad based on the taste of Laab Gai. You can also say ‘larb’ if you wanna be specific. It’s a lot like a Lao style meat salad you typically see in that region of Southeast Asia but everyone has their own take on this great dish. Let’s see what we need:
- 1 lb ground chicken
- 1T ginger, chopped
- 1 stalk lemongrass, chopped
- 3 Thai chilis, chopped
- 1 lime, juiced
- 1T fish sauce
- 1 red onion, thinly sliced
- 1 cup fresh cilantro leaves
- 2T Thai basil, shredded
- fresh lettuce leaves, for wrapping
Start with a tablespoon of oil in a pan and heating it on high heat. Add the ginger, lemongrass and chili and cook for about 1 minute. Add the chicken and cook until the chicken is cooked (about 5 min). Remove from heat and put the chicken into a large mixing bowl to cool slightly. Once your chicken has rested (you want it warm) dress by adding the lime juice and fish sauce. To that, add the cilantro, basil and sliced red onion. Toss until combined and season with a little salt and sugar to balance the flavours. Serve in individual bowls with a plate of lettuce leaves for wrapping. Enjoy!
I love goat. It’s just beyond words. There’s that subtle savoury essence that is reminiscent of a spring lamb in the meat that I have enjoyed in many curries and palutan. The milk has a distinct taste that many are not too fond of, but I have found that the fresher the milk, the less gamey it is. That same distinctness lends itself well to cheese and as I have found, there are some great cheeses that can be made with goat’s milk. In this recipe, I will use a goat milk Haloumi cheese. Haloumi is a Cypriot cheese that has a high melting point, making it the perfect cheese for frying and grilling. What you get is a crispy slice of cheese with a smooth and slightly salty center. It’s simply simple. Let’s cook.
You will need:
- 250 g Haloumi, cut into 8 slices
- 4 strawberries
- 1 lemon
- fresh basil leaves
- mixed greens
- 1 cup crispy bacon, chopped
- 1 carrot, julienned
- Extra virgin olive oil
This is a very easy salad to put together. Start by taking some nice basil leaves and pressing them into the Haloumi slices (1 per slice). You’re looking to make them pretty, like edible dominos. Heat up a skillet with a little olive oil and fry the haloumi slices, basil side down on medium high heat until golden brown. Flip and cook until both sides are done. Remove from the skillet and set on paper towels to drain.
Zest and juice the lemon and put into a large mixing bowl. We’re gonna make a simple dressing. Add extra virgin olive oil, whisk to combine and finally season with some S&P to taste. With salad dressing, you want to achieve an oil to acid ratio of about 3:1. Add your favourite mixed greens, a little of the julienned carrot for some colour and the bacon for texture. Toss together and set aside. Plate the salad with a couple slices of haloumi on a bed of greens. Accent with some sliced strawberry and serve. Of course, you can use whatever greens are in season. I have done this salad with ribbons of zucchini and prosciutto and it’s delicious. Be creative and fear nothing. Stay hungry everyone!
Special thanks to Harvey and Carolyn of Noble Meadows Farm for their incredibly fresh and delicious goat milk, cheeses and Heritage eggs. Be sure to visit them on Facebook!
Oyakodon is a great dish that is very easy to put together when you are craving some authentic Japanese food. Oyako means “mother and child” or in this case, the chicken and egg. I have had this dish before working in the restaurant, but it was always made in a large volume for a group of people. I prefer to prepare this dish in single servings. It turns out much better as you have much more control over the timing of the eggs. Let’s get started.
For the base, you will need:
- 300 ml dashi
- 150 ml mirin
- 100 ml soy sauce
- a dash of sake (optional)
With this base, you can adjust sweetness with a little sugar. If you have leftover, you can store in the fridge for a couple days.
You will also need:
- 2 chicken thighs, boneless and skinless, cut into bite-sized pieces
- 1/2 medium onion, sliced
- 1 large egg, beaten
Start with a small skillet (about 10 inches) and heat on med high. Add the chicken and onion, then ladle some of the base into the mixture. When it starts to boil, turn the heat down to med and cover. What you want to do is poach the meat, which won’t take long since its cut so small. After a couple minutes, take the cover off and pour half the egg over the chicken. Put the cover back on and cook for another minute. Now get yourself a bowl of steamed rice ready. After the minute is up, take off the lid and pour the remaining egg on the chicken. Remove from the heat and place on the bowl of rice finishing with some finely chopped green onion. Traditionally oyakodon is served in a lidded lacquered bowl. Once you serve, the lid is put immediately on the bowl and brought to the diner. The remaining egg cooks in the bowl through the residual heat. What you get is a fluffy and custard-like finish with the poached chicken which is just awesome. Enjoy this recipe and have fun in the kitchen!
Yaka-mein, more affectionately known as “Old Sober” as it is a popular hangover remedy, is an American-Soul Food fusion dish from New Orleans. There are a couple different stories surrounding the origin of this local favorite. One story claims that the dish was the result of servicemen coming home from WWII and Korea with a craving for the tastes of Asian food. Another one tells the tale of Chinese immigrants in the 1800s that worked the plantations, and later on, the railroads who made their version of this soup using local ingredients. In any case, what we have is a simple and satisfying noodle soup that makes the perfect street food with a flavor profile that stands on it’s own.
I love dishes with interesting stories and mysterious origins and this one was definitely worth researching in more depth. On the surface, Yaka-mein looks very simple and unassuming. The soup has a beef broth base like many Asian soups but it’s uniqueness comes from the addition of local spices and condiments like Worcestershire sauce, hot sauce, Old Bay and even ketchup. Reminds me of when I was a kid at a family picnic and I saw some guy putting ketchup in his pancit.
The meat is usually brisket (suggesting a Korean influence?) or pork chops, but can consist of any leftover meat or seafood that you got. My version has leftover Filipino bbq pork (the kind you see at every Filipino picnic on the skewers). Hard boiled eggs are a common inclusion as well as the green onion garnish. So as you can see, Yaka-mein is a great dish to explore your culinary creativity. I will give you a starting point and you can take it from there. Have fun!
Yaka-mein (for 2):
- 1L good quality beef broth
- soy sauce
- Worcestershire sauce
- spaghetti noodles, boiled al dente, drained and rinsed
- 2 green onions, finely chopped
- leftover steak, pork chops, chicken, shrimp, brisket (whatever you got)
- a couple hard boiled eggs
- hot sauce, Old Bay or ketchup for seasoning
Start by cooking your noodles. New Orleans locals use spaghetti, but you can really use whatever you want. In my video, I used some brown rice pasta I had lying around. In another pot, start heating up the beef broth to a nice simmer. Cut up the meat into manageable strips and pop it into the broth to warm through. When the pasta is done, drain and strain. Now you’re ready to assemble.
Grab yourself a bowl or a large cup. Start by putting the noodles on the bottom and then ladle the broth and meat on top. Cut your hard boiled eggs in half and put on top. Season with your soy sauce and seasonings to taste. Finish with the green onion and enjoy!