1 leftover roasted goose + 2 heads garlic + terrace parsley + tomato paste + bay leaves + peppercorns
+ 2 cups white wine + water to cover
= basic stock.
(Simmer for 2 hours, then strain.)
Reduce at a gentle boil by 1/3.
Pour off one cup of broth into a saucepan:
Add 3 Tbsps miso + 1/3 cup bonito flakes + 2 strips kombu (kelp).
Cook udon noodles in remaining, boiling goose stock.
Meanhwhile cook shitakes with soy, lime juice and 2 Tbsps goose stock, till brown.
Add strained miso/broth mixture to mushrooms.
Cut leftover goose meat into slivers.
Chop leftover collard greens.
Add both to mushrooms.
Add 1 Tbsp Hoisin sauce.
Lift cooked noodles into bowls.
Add two ladlefuls of hot broth to each bowl.
Top with goose, shitakes and collards.
Pour any leftover miso mixture over noodles.
Top with raw, sliced scallions.
Permission to slurp, granted,
[Save the stock in which the noodles cooked. It is liquid gold. Freeze.]