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.
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.