"Paul-kun said he wanted to do this with our friends," Midoriya explains to the group as the broth comes to a boil in a pot set over a camp stove. For the uninitiated, he adds: "We all put raw ingredients in with these strainers. Then you take them out and eat them. The more people do it, the better the broth becomes."

He's even supplied bowls and utensils. There's a variety of mushrooms, leafy vegetables, eggs ready to be cracked, tofu, glass noodles, and some preciously expensive thinly sliced meat. A separate stove and pot is on standby for seafood: scallops and various shellfish, notably devoid of calamari.