veg m & p: Faux Pho

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* Exported from MasterCook *

 

Faux Pho

 

Recipe By : Vegetarian Meat & Potatoes Cookbook, by Robertson, p 39

Serving Size : 4 Preparation Time :0:00

Categories : Pasta, Couscous, Etc. Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces rice sticks

1 tablespoon peanut oil

4 ounces seitan

cut into thin strips

1/4 cup hoisin sauce

2 tablespoons fresh lime juice

6 cups water

1 small red onion -- chopped

1 hot green chile -- seeded and minced

2 cloves

2 star anise

1 cinnamon stick

1 tablespoon peeled and chopped fresh ginger

2 tablespoons tamari or other soy sauce

3 tablespoons dark miso paste

2 tablespoons minced fresh cilantro leaves

1 bunch scallions -- thinly sliced

1 cup fresh bean sprouts

 

Serves 4 to 6

 

Pho is a rich Vietnamese noodle soup traditionally made with beef. This

meatless version, enriched with dark miso paste, is made with seitan, or

" wheat-meat. " Rice sticks (dried rice noodles) and hoisin sauce are

available in well-stocked supermarkets and Asian grocery stores.

 

1. Soften the noodles in warm water to cover for 30 minutes. Drain and

set aside.

 

2. Heat the oil in a large skillet over medium-high heat. Add the seitan

strips and brown, turning once, on both sides. Reduce the heat to

medium-low, stir in the hoisin sauce and 1 tablespoon of the lime juice,

and simmer for 1 minute. Remove from the heat and set aside.

 

3. Bring the water to a boil in a large saucepan over high heat. Add the

onion, chile, cloves, anise, cinnamon stick, ginger, and soy sauce, reduce

the heat to low, and simmer for 15 minutes to make a stock. Strain the

stock and return it to the pan.

 

4. Stir in the remaining 1 tablespoon lime juice. Transfer 1/2 cup of the

hot liquid to a small bowl, add the miso paste, and stir to blend

well. Stir the blended miso paste into the soup, along with the reserved

seitan and noodles and simmer for 5 minutes to heat through; do not let boil.

 

5. Divide the soup among individual bowls and garnish with the cilantro,

scallions, and bean sprouts. Serve at once.

 

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