In My Misty Hair Left Your Perpetuity

Somen in Soy Milk Soup

  • Words & Photography / Jo






It always looks like this for a couple of days. 

When Lunar New Year passes, at the beginning of spring, the mountains are enveloped in the sea of white. Muted whiteness framed in windows, flowers in mist, trees in mist, all lives were shrouded in the mountain haze. I opened my hands amidst, looking at the air in my palms – in my loose grasp, it slipped away. 

“So clean the earth in the expanse of white”, it reminded me of the last line in Dream of the Red Chamber.


In still wind and air, everything was frozen in the haze, perhaps time as well. I was the only one on the move, perhaps. Walking in the mist, I saw it but could not grasp it. If I couldn’t hold it in my hands, could it stay on my face for a moment? I pondered how it felt when being hugged by the mountain mist naked. 

No trace of dampness on my clothes, yet my hair was soaked. I thought I walked through it without a trace. Every strand of my hair however gathered it all along the way, bit by bit, drip by drip, welled up, undispersed. I had haze hidden in the hair. Perhaps when my black hair turns grey one day, it falls better into oblivion amidst.  



幼素麵 1 束 / 50克
無糖日本豆乳 1 杯
鰹魚汁醬油 1.5 茶匙
雞蛋 1 隻
本菇 10 克
海鹽 適量
5 杯,另加煮素麵用的水


  1. 小鍋裡加入4杯水,煮沸熄火後加入一杯室水,以湯匙輕輕放入雞蛋,水要蓋過雞蛋。放上鍋蓋,15分鐘後拿出雞蛋,去殻備用。溫泉蛋的蛋白應呈白色。
  2. 素麵煮90秒或按包裝指示的時間煮熟。煮好後瀝水備用。
  3. 平底鍋以中火加熱,下油,放入已洗淨瀝水的本菇。一面煎至微黃後加鹽,高火翻炒至熟透。
  4. 豆乳倒在鍋裡以小火加熱,煮沸後加入鰹魚汁醬油,拌勻熄火。
  5. 素麵放在碗裡,澆上豆乳湯,加上溫泉蛋和本菇即可。


Somen in Soy Milk Soup

Thin somen 1 bunch / 50g
Unsweetened Japanese soy milk 1 cup
Bonito sauce 1.5 teaspoon
Egg 1 piece
Shiitake mushroom 10 g
Sea salt A pinch
Water 5 cups, plus more for cooking somen
Vegetable oil A drizzle


  1. Add 4 cups of water into a small pot and bring it to the boil. Add 1 cup of room temperature water when the pot is off heat. Gently ladle in an egg, put a lid on and submerge it in the water for 15 minutes. Remove the eggshell and set aside. The egg white of the onsen egg should be white and opaque. 
  2. Cook the somen for 90 seconds or according to the time instructed on the noodle packaging. Drain and set aside. 
  3. Heat a pan over medium heat, add a drizzle of oil and put in the clean and drained shiitake mushrooms. Sear one side to golden colour and then season them with sea salt. Stir fry them over high heat till the mushrooms are cooked.
  4. Heat up the soy milk over low heat and bring it to the boil. Add the bonito sauce, stir well and turn the heat off.
  5. Place the somen in a bowl, pour over the soy milk soup, and top it off with the onsen egg and shiitake mushrooms.

Jo Liu

It’s raining outside, crisp and bleak. Three chubby sparrows took shelter on my balcony and I gave them the baguette bits left on my breakfast plate but they flew away. I stayed in, played Damien Rice on vinyl and made apple crumble. Repeat.

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