Plant based eating

  INGREDIENTS ½   cup  broth  (120 ml) 1 ⅛   cup   mirin   (270 ml) 1   cup   soy sauce   (240 ml)  Braggs amino 1   piece   kombu (dried kelp)   (5 g or .2 oz; 2" x 2" or 5 cm x 5 cm) 1   cup  dried shitake powder or cut up. Add all ingredients to a stock pot and bring to a boil.  then let simmer for 5 min.  strain and add broth to the pan.  keep mushroom and seaweed left overs to make Furikake. makes about 1/2 qt of condensed broth. Bring about 4 c water to a boil, add about 1/2 c. reserved broth (mentsuyu).  add any veggies you like (broccoli, cauliflower, mushrooms, zucchini, etc..) add about 2 c. soba noodles and cook until veggies are done.  Then add spinach and serve.  top with furikake and sliced green onions.

 PEANUT/ALMOND BUTTER SAUCE 1/4 c. almond or peanut butter 1/4 c. tamari, soy or liquid amino 1 T. rice vinegar 1 T. maple syrup or other sweetener 1 small clove of garlic, minced or 1/2 t. powdered garlic 1 t. minced fresh ginger or 1/2 t. ground ginger 1 t. sriracha or other hot sauce (optional) NOODLES 2 12 oz. bags of kelp noodles, or other raw noodles 2 medium carrots, cut into matchsticks 1 large red bell pepper cut into matchsticks 3 green onions, thinly sliced 1/4 c. cashews (optional) 2 T. sesame seeds or hemp seeds In a small bowl, whisk together all sauce ingredients. In a large bowl, combine the noodles, carrots and bell pepper.  Add the almond/peanut butter sauce and toss to coat.  refrigerator for 2 hours, until chilled or serve immediately.  garnish with green onions, cashews and sesame seeds before serving.