It’s been a while since I posted a meal like this, because I’ve been baking so much.
But this is the kind of food I make when I cook just for myself.
Sauteed Udon noodles.
Kimchi, cabbage, scallion, scrambled turmeric tofu, and homemade vegan bacon.
The kimchi adds a big flavor, so I just used a little soy sauce and sugar to create umami.
It was topped off with Aosa, Japanese dried seaweed, and chili pepper.
Yum!!
I’m thinking about making kimchi myself.
Recently I’ve been tackling a lot of things that have been on my list, and I feel I’m finally ready to make my own kimchi at this point.
The only thing that makes me hesitant is that my husband is not a fan of kimchi.
But he has eaten some kimchi dishes lately, so I may seriously think about it.
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