101442 Wed Nov 24 23:40:52 -0800 2004 3 23 Ontario (including Toronto) 0 549041 Went to Momoyama, a Japanese restaurant near Yonge and Steeles, this past weekend after a co-worker recommended it. It was excellent, but one particular highlight left me baffled: a soup served at the very beginning of the meal, before the miso soup, that had little bits of tempura batter in it. It was very yummy! My co-worker calls it 'tempura corn flakes,' but does this delicacy have a name? I'd never had it before .... Wed Nov 24 23:40:52 -0800 2004 0 The Vok 1 549043 They also serve this at my local Japanese hangout (Tomo in Richmond Hill). Their version comes with somen noodles and bits of green onion as well as the tempura. It's available on the regular menu as "House Crunch Noodle Soup (so-myon)". I love it. Thu Nov 25 00:20:03 -0800 2004 549041 0 shan 2 549078 Yeah, this one had the noodles and onions too ... so it's likely the same dish. Thanks for the info about what it's called! Thu Nov 25 21:33:38 -0800 2004 549043 0 The Vok 1 549056 Using little bits of deep fried tempura batter in soup and other foods is actually a pretty common practise in Japan. Kind of like Japanese crackers,rather than corn flakes! It adds flavour and calories to balance out a dish, and uses leftover bits from tempura making that would otherwise go to waste. Thu Nov 25 12:18:29 -0800 2004 549041 0 bluedog