Vegetarian Pho (vietnamese Noodle Soup)

Total Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 lb rice noodles
• 8 ounces seitan, drained
• 1/4 cup bean sprouts
• 1/2 cup shredded napa cabbage
• 1/2 cup tender greens
• 1/2 cup fresh basil leaf
• 1/2 cup fresh cilantro, coarsely chopped
• 3 scallions, thinly sliced
• 3 tablespoons peanuts (optional)
• 1 lime, cut into wedges
• 3 fresh red chili peppers or 3 fresh green chili peppers
• salt
• fresh ground pepper
• 8 cups clear vegetable stock
• 3 tablespoons braggs liquid aminos
• 8 medium garlic cloves, peeled and chopped coarsely
• 1 small onion, diced
• 1 inch gingerroot
• 2 cinnamon sticks (3 inches each)
• 2 star anise pods
• 2 large bay leaves

Recipe

• 1 tear greens into bite-sized pieces. use both green and parts of the scallions. peanuts should bechopped roasted unsalted seed the chili peppers and cut into rounds.
• 2 make the broth then when it has simmered for about 10 minutes, soak the noodles.
• 3 to soak: bring 4 qts water to boil. remove from heat. add the noodles and soak 15 minutes. stir occasionally until noodles are pliable and easily separated. drain and divide into bowls.
• 4 simmer seitan in the broth until heated through. about 4 minutes then remove with a slotted spoon and thin slice into six portions and add your noodles.
• 5 now place the bean sprouts, cabbage, greens, basil, cilantro, scallions and peanuts on top of the noodles and seitan. put broth into bowls.
• 6 serve the lime, chili rounds and salt and pepper on the side.
• 7 broth: makes 8 cups.
• 8 put the stock, braggs, garlic and onion in a stock pot and bring to a boil.
• 9 char the ginger on all sides and add to the stock.
• 10 now add the cinnamon, anise and bay to the broth. reduce heat and simmer for 20 to 25 minutes partially covered.
• 11 remove solids with slotted spoon. adjust seasonings if needed and return to pot until ready to use in recipe. keep hot.