Traditional PHO Soup Recipe
Vegan PHO
Vietnamese soup with beefy seitan
- 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
- 2 palm size seitan pieces sliced thin
- until translucent.
- Set aside.
- Add to pan:
- Mushroom 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
