Look at my sorry ass soup /ck/

>>8466698
What's the problem? Looks good to me.

>>8466698
Looks delightful except for the noodle to broth ratio which is WAY off.

What's the issue beyond that?

>>8466698
I would eat it. >>8466704 is correct.

>>8466704
>>8466706
You think so? The stock I made turned out nicely so that was great - should I have added more udon? I just thought it was a bit plain looking

>>8466733
A broth and a stock are not the same thing, but yeah it looks fine.

>>8468070
I was under the impression that:

Broth = made with predominantly meat and some bones along with the veg
Stock = made with bones and maybe some meat left on the carcass along with the veg

Just because I added a little water, does it become broth? I might be retarded

>>8468116
stock is basically an ingredient and has very little/no seasoning (maybe a few peppercorns or bay leaves)
you use stock to make broth, consomme, gravy, etc.

File: 8DC20DA4-B524-45F1-AC2B-58A1C88536EB-1229-0000014B3DFF58AD_tmp.jpg (193KB, 1196x1600px) Image search: [Google]

193KB, 1196x1600px

>>8468151
I see! Thanks for clearing that up, the internet was a little confusing on that matter

>>8468162
yuppy hipsters like to pretend they invented something by calling stock "bone broth" so every thing is a mess now, it's understandable

A few more noodles would go a long way in this, but the only other complaint I have is that your meat is too clean. It looks like you cooked it, sliced it extremely nicely, and then placed it in the soup. Doesn't look like it belongs there, y'know? Don't get me wrong, this looks delicious, but I think the meat could be a bit less... perfect looking.

>>8468210
That's exactly what I did. I was attempting to do some silly web aesthetic nonsense - there's definitely more under the green onion but I'll keep that in mind, more noodles definitely would help out too