Tried a garlic broth this week, with garlic flakes. Think that this was a mistake; a couple of bulbs of garlic would have been better. Essentially, I fried lots of garlic for a while with a some onion and then some stock. Then added tofu, potato and udon noodles.

The taste was fairly good, although it didn’t keep that well. The main problem was the colour; it was pretty palid looking and would have been better with, say, lots of soy in the broth base.

I will work on this; I like the concept of garlic as a main ingredient rather than a garnish.

Originally published on my old blog site.