I used the barley noodles from earlier this week in a niboshi shio.

Dashi: niboshi, kombu

Tare: smoked sea salt, celtic sea salt, katsuobushi, kombu, water, sake, mirin, dash of soy sauce, MSG

Chashu: sous vide pork neck

Oil: ginger geese fat

Noodles: 33g barley, 65g bread flour, 2g high gluten flour, kansui (working on a better recipe)

Other: soy egg, bean sprouts, slice of lemon, spring onion