Pho bowl with seitan recipe

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The backbone of this soup is the broth. Pho is a traditional and popular Vietnamese soup that is eaten at any time, morning, noon, or night. It is important that this flavorful soup be served piping hot.

  • Yield: 4 Servings


  • 8 cups water
  • 1 teaspoon grapeseed oil
  • ½ cup dried shiitake mushrooms
  • 1 medium kohlrabi or 8 ounces broccoli stems, unpeeled, cut into 1-inch cubes
  • 4 medium carrots, cut into ½-inch slices
  • 2 cups red radishes (about 15), cut in half
  • 4 garlic cloves
  • 2 medium onions, unpeeled, cut into quarters
  • 1 (4-inch) piece ginger, unpeeled, cut into ¼-inch thick slices on the bias
  • 1 tablespoon whole peppercorns
  • 1 tablespoon coriander seeds
  • 1 teaspoon fennel seeds
  • 2 black cardamom pods
  • 1 stick cinnamon
  • 8 whole cloves
  • 5 star anise
  • 1 pound Slow-Simmered Seitan, or store-bought seitan cut into ½-inch thick slices
  • 1 teaspoon grapeseed oil
  • 2 teaspoons reduced-sodium tamari
  • 1½ teaspoons natural sugar
  • 2 teaspoons sea salt
  • 1 medium carrot, cut into julienne slices
  • 8 ounces bok choy, coarsely chopped
  • 4 ounces thick brown rice noodles or rice sticks
  • ½ cup Thai basil, Genoese basil or cilantro
  • 2 scallions, minced
  • Hoisin and sriracha for serving
How to Make It
  1. Heat the water in a large pot over high heat. Add the oil, mushrooms, kohlrabi, carrots, radishes, and garlic. Cover, bring to boil and reduce to simmer over medium heat until needed, about 20 minutes. Heat a grill pan or cast iron skillet over medium-high heat. Add the onion and ginger slices. Grill until charred, about 4 minutes per side. Transfer the grilled vegetables to the simmering broth.
  2. Spices
  3. Preheat a small skillet over medium heat. Add the peppercorns, coriander, fennel, cardamom, cinnamon, clove, and star anise. Toast the spices until fragrant and golden, about 3 minutes, stirring frequently. Transfer the spices to the simmering broth.
  4. Soup
  5. Toss the seitan with the oil. Grill or sauté the seitan until grill marks appear, about 1 minute per side. Set aside.
  6. After about 20 minutes of simmering, strain the broth into a large bowl using a fine-mesh strainer. Discard the strained spices and vegetables and transfer the broth back to the pot. Season the soup with the tamari, sugar and salt. Taste and adjust seasoning. Add the carrot and bok choy. Simmer over medium heat until the vegetables are tender and the soup is piping hot, about 2 minutes.
  7. Prepare the noodles by cooking in a medium saucepan of boiling water until tender, about 3 minutes, stirring constantly to wash away any starch. Drain well. Serve the soup in warmed bowls with the noodles and seitan. Garnish with herbs and scallions. Serve with hoisin and sriracha.

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