Vegetarian Pho Soup

I have really enjoyed eating Pho soup and found a recipe here and was feeling adventurous, so I thought I would give it a try and really liked it.

The Broth

Ingredients:

• 8 cups clear vegetable stock
• 3 Tablespoons soy sauce
• 8 medium garlic cloves, peeled and chopped coarsely
• 1 small onion, diced

• One 1-inch piece of ginger
• Two 3-inch cinnamon sticks (apparently there is a Vietnamese type that I could not find)
• 2 pods of star anise (see picture below - I found it in Whole Foods)
• 2 large bay leaves

Directions: 

• Put stock, soy sauce, garlic, and onion in a large stockpot and bring to a boil over medium heat.
• Meanwhile, char ginger on all sides over an open gas flame or in a small skillet. Add to the stock.

• Add the cinnamon sticks, star anise, and bay leaves to the broth. Reduce the heat to low. Simmer, partially covered, for 20-25 minutes.

• Remove solids with a slotted spoon or strain the broth through a fine-mesh sieve. Adjust seasonings if necessary. 

• Return to pot and keep hot until ready to use in soup.

Remainder of the soup:

Ingredients:

• 1 pound rice noodles
• One 8-ounce package seitan, drained (or tofu)
• 1/4 cup bean sprouts
• 1/2 cup shredded cabbage
• 1/2 cup carrots and broccoli
• 1 cup Thai basil leaves
• 1/2 cup cilantro, coarsely chopped
• 3 scallions, thinly sliced (both green and white parts)
• 1 lime, cut into wedges
• 3 fresh green chili peppers, seeded and cut into fine rounds
• Salt and freshly ground pepper to taste

Directions:

• Make the broth.
• When broth has been simmering for about 10 minutes, make the noodles as indicated on the package.

• Drain the noodles and divide them among six bowls.
• Simmer the seitan in the broth until heated through, about 4 minutes. Remove the seitan with a slotted spoon and slice thinly into six portions. Add to noodles.
• Assemble the soup by placing the bean sprouts, cabbage, carrots, greens, basil, cilantro, and scallions on top of the noodles and seitan.

• Ladle the hot broth onto the noodle mixture.
• Serve with a plate of lime wedges, chili rounds, and salt and pepper for individual seasoning.