The noodles were perfectly, beautifully chewy, and the vegetables were both crisp and tender. He could taste a hint of soy sauce, a touch of anise… Beyond that, there were so many subtle seasonings that he’d never be able to identify them all. They gave the broth a glorious flavor, savory with a hint of sweet and sour, so utterly unlike the long-boiled British fare that was served with the accompaniment of salt and maybe pepper.
