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By David Chang and Peter Meehan

Published 2009

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Stick a sheet in the bowl, halfway submerged and pinned between the noodles and the bowl and you’re done. If you want to complicate things, hold the nori over the open flame of a burner on your hob (apologies to those cooking on electric hobs) for just a couple of seconds—it will instantly become more aromatic and a little less brittle—and then add to the soup.

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