This book is clearly written by a mom. It is filled with a wildly diverse group of straight-forward one pot meals. These are not fancy dinner party starters. These are the sorts of soups and stews that could fill up a family every night of the week. In the back there are breads and muffins and biscuits to keep the bowls company, and an attractive spread of glossy photos in the middle to inspire you to get cookin'.
I like this book.
And I am delighted that the author chose this blog for a stop on her virtual book tour. This is the fourth edition of the tome originally published as Vegetarian Soups for All Seasons. As before, the recipes are organized around what you'll find in the market at any given time of the year, but now they are also blessed with being vegan.
To celebrate, I gathered together some bean sprouts and seitan, cilantro and scallions to whip up some pho bo.
With it's dark earthy broth and bright fresh herbs, it is a lovely pick me up on a cold winter evening. You might want to try it too. Here it is, straight from the author -
Vietnamese “Beef”–Noodle Soup
The classic Pho Bo made faux with seitan
6 servings
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.
3- to 4-ounce bundle thin 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
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
Cook the noodles according to package directions until al dente, then drain and cut into shorter lengths suitable for soup. Set aside until needed.
Meanwhile, heat the oil in a soup pot. Add the garlic and shallots and sauté over medium-low heat until both are golden.
Add the broth, optional kombu, soy sauce, ginger, five-spice powder, and water. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 minutes.
Add the bean sprouts, half of the scallions, and half of the cilantro. Season with lime juice, pepper, and if desired, some additional soy sauce. Simmer for 3 minutes longer, then remove from the heat.
Serve at once, garnishing the top of each serving with a thin wedge or two of lime, and the remaining cilantro and scallions.
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