Ingredients
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1 lb rice noodles
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8 ounces seitan, drained
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1/4 cup bean sprouts
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1/2 cup shredded napa cabbage
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1/2 cup tender greens
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1/2 cup fresh basil leaf
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1/2 cup fresh cilantro, coarsely chopped
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3 scallions, thinly sliced
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3 tablespoons peanuts
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1 lime, cut into wedges
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salt
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8 cups clear vegetable stock
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3 tablespoons Braggs liquid aminos
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8 medium garlic cloves, peeled and chopped coarsely
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1 small onion, diced
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2 cinnamon sticks (3 inches each)
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2 star anise pods
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fresh ground pepper
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1 inch gingerroot
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3 fresh red chili peppers or 3 fresh green chili peppers
Instructions
- Tear greens into bite-sized pieces. Use both green and white parts of the scallions. Peanuts should bechopped roasted unsalted Seed the chili peppers and cut into rounds.
- Make the broth then when it has simmered for about 10 minutes, soak the noodles.
- 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.
- 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.
- Now Place the bean sprouts, cabbage, greens, basil, cilantro, scallions and peanuts on top of the noodles and seitan. Put broth into bowls.
- Serve the lime, chili rounds and salt and pepper on the side.
- Broth: Makes 8 cups.
- Put the stock, braggs, garlic and onion in a stock pot and bring to a boil.
- Char the ginger on all sides and add to the stock.
- Now add the cinnamon, anise and bay to the broth. Reduce heat and simmer for 20 to 25 minutes partially covered.
- Remove solids with slotted spoon. Adjust seasonings if needed and return to pot until ready to use in recipe. Keep hot.