The freshly cooked soy sauce noodles were still steaming.
The soup had a light brown color due to the soy sauce, topped with mushrooms, greens, and a perfectly hard-boiled egg. Not a soft-boiled egg, but fully cooked, as Director Qin preferred.
Specks of oil floated on the soup, the result of the sesame oil Qin Huai intentionally added. Compared to regular soy sauce noodle soup, this one was darker because Qin Huai intentionally added more soy sauce.
Director Qin had a heavy taste; Uncle Qin once remarked that she cooked as if salt was free, not just because of her mediocre cooking skills, but because of her strong taste preferences.
The soy sauce noodles were simple, but the freshly cooked ones were aromatic, with the heat bringing out the fragrance of the soy sauce and sesame oil. No matter where this bowl of noodles was placed, the aroma was always inviting.
