This doesn’t look like much, admittedly, but the flavors were stellar. I made a simple broth from the BBQ pork bones we saved from Saturday’s dinner, simmering them for about three hours with onion, celery, carrot, ginger, fennel, anise, clove, garlic, and lemongrass. Then I strained it and ladled it into bowls of silky udon to which I added a spoon of soy-braised burdock and a big heap of kimchi from the jar.
The result was a transparent, weightless broth bearing the full aromatic wallop of slow-smoked pork ribs, plus the added complexity of the Asian flavors, enriched with earthy burdock and bright crunch, tang, and spice of the just-warm kimchi. Some cilantro or scallion would have made a nice garnish, as would a sliced jalapeño, but we didn’t have any of those. What we did have was a big bottle of local Belgian-style ale, which was on balance preferable to a bunch of greenery anyway.