Vietnamese “Beef” Noodle Soup

Name: Vietnamese “Beef” Noodle Soup
Yield: 6 servings
Ingredients: 3- to 4-ounce bundle fine rice noodles or bean-thread noodles; 1 tablespoon olive oil; 3 to 4 cloves garlic, minced; 1 shallot, minced; One 32-ounce carton low-sodium vegetable broth; One 5- to 6-inch piece kombu (sea vegetable), optional; 2 tablespoons reduced-sodium soy sauce, or more to taste; 1 teaspoon minced fresh ginger, or more to taste; 1/2 teaspoon five-spice powder; 2 cups water; 6 to 8 ounces seitan, cut into thin shreds; 1 cup fresh mung bean sprouts; 4 scallions, thinly sliced; 1/4 cup minced fresh cilantro; 2 teaspoons lime juice, or more to taste; Freshly ground pepper to taste; Thinly sliced lime sections for garnish

December 9, 2011

This Asian soup is brimming with invigorating flavors and textures. I love it as a change of pace in the winter from thick soups and stews. It’s still every bit as warming. Despite the length of the ingredient list, this is a quick soup—you’ll be eating in about half an hour.

Recipe notes

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