I particularly liked this one because it breaks down the rigid borders between soup and stew. It's made with a lamb shoulder chop, carrots, parsnips and celery. It was cooked slowly so the broth stayed clear. Then served on soba noodles. So the final effect is exactly the slurpable soup aesthetically, but the flavors say Irish stew, without the potato of course.
I think doing this again I would add some seaweed to further undefine it. The briny flavor really goes well with lamb. Maybe even just some furikake sprinkled on top.
The bowl is another favorite of mine, made years ago, in New York. Super Mud Pottery when I was first apprenticing.
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