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- Vegan
PHO
Vietnamese soup with beefy
seitan
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- Prepare 6 oz
rice noodles
- add ¼ #
snow peas in last minutes to cook
tender.
- Divide into 4
bowls. Set aside
-
- soak ½ C
dried shitake pieces in hot water 30
minutes
- Strain water
through fine cheese cloth.
- Add water to = 6
cups
-
- Saute 1 onion or
shallots , and 2 palm size seitan
pieces sliced thin, until
translucent.
- Set seitan
aside.
-
- Add to
pan:
- water
- Mushrooms
- 2 star anise
(optional)
- 1/8 t ground
cloves
- 3 inch ginger
(roast then peel) grate
- 1 T chili
oil
- ¼ C soy
sauce
- grated
carrot
- grated
cabbage
- Heat
through.
- Add; 2 T lime
juice
-
- Divide over
noodles:
- 6 oz fresh bean
sprouts
- ½ C fresh
basil
- ¼ C fresh
mint leaves over noodles and snow
peas.
- ladel broth over
top
- Sprinkle with
scallions
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