Monday, April 23, 2012

Meatless Monday: Pho Chay


6 cups water
6x4 in. piece of kombu
6 dried shiitake mushrooms
2 whole anise stars
2 whole cloves
1 in. piece ginger cut lengthwise
1 medium onion, sliced
1 lb fresh vegetables: carrots, bok choy, nappa cabbage and scallions
1/2 teaspoon salt
1/4 cup soy sauce
1 package seitan or tofu, cubed
Rice noodles, cooked

Garnish: fresh basil, fresh cilantro, lime wedges, bean sprouts, hot peppers and homemade sriracha sauce (if desired)


1. Soak the kombu and mushrooms in the water for at least 3 hours. Remove the mushrooms; slice them and add them back to the pot. Heat the water; when its almost boiling remove the kombu and discard.
2. Place the anise and cloves in a tea infuser. Add the: tea infuser, ginger and onions to the broth. Reduce heat and simmer for 30 minutes.
3. Meanwhile, lightly steam the vegetables in a large sauce pan. Use a small amount of the broth for liquid. Salt the vegetables.
4. When the broth has finished, remove the ginger and tea infuser. Add the soy sauce and seitan or tofu. Turn off burner.
5. Place noodles in individual bowls. Top with vegetables and add hot broth. Top with garnishes. Soup is best when eaten hot.

Adapted from