The first thing I added the Basic Simmered Seitan to (see previous review) was the "Vietnamese-Style Noodle Soup" (page 151). This soup is so satisfying, so flavorful, and so perfect on a cold day. I had left over broth from preparing the seitan, and it made the perfect base for this noodle soup. There are so many good flavors in this soup, and they all blend so harmoniously. With each bite you notice something else - was it the miso, hoisin sauce, ginger, star anise, lime? Who cares, it's all good! These are the flavors that are simmered into the broth, to which you add rice noodles and slivered seitan. Top this off with sprouts, cilantro, and green onion, and you have the perfect vegan version of Pho, Vietnamese noodle soup. The only change necessary to make this McDougall friendly was to omit the oil for sauteing the onion.
oh this looks great! I am making recipes from that book depending on your posts! Did you ever try simmering the seitan in the slow cooker?
ReplyDeleteI'm honored, Nancy! It was a very good soup, and the leftovers were just as good two days later! I haven't tried making seitan in a slow cooker yet. Have you?
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