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Modifying Recipe "Vietnamese “Beef”–Noodle Soup"
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Ingredients:
3- to 4-ounce bundle thin rice noodles or bean-thread noodles 1 tablespoon olive oil 3 to 4 cloves garlic, minced 1 shallot, minced One 32-ounce carton low-sodium vegetable broth One 5- to 6-inch piece kombu (sea vegetable), optional 2 tablespoons reduced-sodium soy sauce 1 teaspoon minced fresh ginger, or more to taste 1/2 teaspoon five-spice powder 2 cups water 6 to 8 ounces seitan, cut into thin shreds 1 cup fresh mung bean sprouts 4 scallions, thinly sliced 1/4 cup minced fresh cilantro 2 teaspoons lime juice, or more to taste Freshly ground pepper to taste Thinly sliced lime sections for garnish
Directions:
The classic Pho Bo made faux with seitan 6 servings This Asian soup is brimming with invigorating flavors and textures. I love it as a change of pace in the winter from thick soups and stews. It’s still every bit as warming. Despite the length of the ingredient list, this is a quick soup—you’ll be eating in about half an hour. Cook the noodles according to package directions until al dente, then drain and cut into shorter lengths suitable for soup. Set aside until needed. Meanwhile, heat the oil in a soup pot. Add the garlic and shallots and sauté over medium-low heat until both are golden. Add the broth, optional kombu, soy sauce, ginger, five-spice powder, and water. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 minutes. Add the bean sprouts, half of the scallions, and half of the cilantro. Season with lime juice, pepper, and if desired, some additional soy sauce. Simmer for 3 minutes longer, then remove from the heat. Serve at once, garnishing the top of each serving with a thin wedge or two of lime, and the remaining cilantro and scallions. http://www.yourveganmom.com/your_vegan_mom/2009/01/this-book-is-clearly-written-by-a-mom-it-is-filled-with-a-wildly-diverse-group-of-straight-forward-one-pot-meals-these-are.html
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