These past seven months have been quite a ride. Not only have they flown by, they've also been quite a learning experience and I feel like I've been becoming a better person overall with each passing day.
In these past seven months, I've adapted a vegetarian diet that's been borderline vegan, with the exception of having some cheese and maybe something made with eggs from time to time. It's been beneficial to my well being by leaps and bounds and I enjoy the challenge of having to be creative when it comes to eating. My mantra for making any dish has been, "Either it's going to be a delicious success or an edible failure." I like to think I've had more hits than misses during this, but even the mistakes have been great lessons.
Today, as a sort of self high five, I gave making an udon noodle soup a shot. The concept of ramen, pho, etc., has been an intriguing one to me and I haven't bother to try any of them out. With that in mind, I pretty much winged this and hoped for the best.
I used the broth from my batch of seitan that I made yesterday for my...uh...broth. I used crimini mushrooms, snap peas, shaved carrots, red bell pepper, grated ginger, a splash of soy sauce, and some sesame oil for my veggies. I then browned some seitan and used a little bit of plum sauce and sriracha for some flavor. From there, I put it all together in a pot with the broth, added some red kale and seaweed, and let it cook for about 45 minutes. I then cooked my udon noodles, added them in my Bowl, garnished with some bean sprouts, and went to town. For a first try, I think it went alright. Like I said before, I'm still wet behind the ears in terms of making soups and Asian noodle dishes and what have you. Hope everyone is doing great out there. Stay positive! #vegetarian #vegetarianrecipes #vegan #udonnoodles #soup #seitan #hailseitan #carrots #kale #seaweed #bellpeppers #snappeas #noodlesoup #asiancuisine #noodles #saturdaydinner #nomnomnom #foodstagram #sevenmonthssober #boozefree #isurehopeididthisright