Vietnamese “Beef” Noodle Soup
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 information
Yield
6 servings
Ingredients
Preparation
Step 1
Cook the noodles according to package directions until al dente, then drain and cut into shorter lengths suitable for soup. Set aside until needed.
Step 2
Meanwhile, heat the oil in a soup pot. Add the garlic and shallot and sauté over medium-low heat until both are golden.
Step 3
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.
Step 4
Add the seitan, 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.
Step 5
Serve at once, garnishing the top of each serving with a thin slice or two of lime, and the remaining cilantro and scallions.
Nutrition Information
Step 6
Per serving:
Step 7
Calories: 132
Step 8
Total fat: 3g
Step 9
Protein: 10g
Step 10
Fiber: 1g
Step 11
Carbohydrate: 17g
Step 12
Cholesterol: 0mg
Step 13
Sodium: 560mg
