"The classic Pho Bo is made faux with seitan. 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." - Nava Atlas

Vietnamese "Beef"-Noodle Soup

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
1 (32-ounce) carton low-sodium vegetable broth
1 (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

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.
2. Meanwhile, heat the oil in a soup pot. Add the garlic and shallots and sauté over medium-low heat until both are golden.
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.
4. 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.
5. Serve at once, garnishing the top of each serving with a thin wedge or two of lime, and the remaining cilantro and scallions.

Makes 6 servings.

Adapted from Vegetarian Soups for All Seasons by Nava Atlas.

Recipe provided courtesy of Nava Atlas; www.vegkitchen.com.