These flat noodles have become a soup favorite. Lots of slurping pleasure.
The kombe (kelp) adds that little bit of seafood flavor. I also used a shrimp soup base, carrots, onion, and tofu. The kelp comes out, since it's a bit woody, and I added wakame for the dark green color and more seafood flavor.
This gorgeous little green Thai chilies are a nice addition to spice up the rich soup. I use only half of one and remove the seeds. A friend claims the seeds are bitter, but I've never popped one of the little devils into my mouth. They require a good deal of caution. If you use these chilies and you have not done so before, please use caution and wash your hands a couple times afterwards before you touch sensitive skin areas. I put them in about mid way through the preparation so that the chili infuses the broth and becomes a nice background flavor.
I like a bit of cilantro for garnish and scallions are also nice.
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