H was back in the kitchen last week cooking up some Gardein & noodle recipes. They both required dashi, so he made a big pot of vegan dashi. Using the dashi, he made a batch of yakitori sauce.
First up was a curried chick’n noodle from The Food Lover’s Guide to Soup
The next night he made yakitori chick’n with noodles.
With the leftover dashi and some vegan shrimp balls from Chinatown, I made another noodle soup with mushrooms and spinach. The vegan shrimp balls were pretty good. It received an H’s favorite rating, although I’m not sure I’d be able to recreate it.
And finally, I made Yakitori Tofu with garlic rice noodles and vegetable tempura.
