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seitan-noodle-soup recipe

Date:    Mon, 30 Aug 93 14:00:26 EDT
 From:    cgl1@cornell.edu (Chuck Goelzer Lyons)
 From the Seitan Sisters' Summer Cuisine Cooklet
 1 lb. noodles, udon, soba, or somen
 3/4 lb. seitan, cut into bite-size pieces
 1 c. now peas, cut in half on the diagonal
 1 c. carrots, matchstick cut
 broccoli florets
 4 shiitake, 1 for each bowl, soaked in 1 c. water and destemmed
 3-inch piece of kombu
 sea salt
 tamari to taste
 2 scallions, slivered
 Bring water to a boil in quart pot with a pinch of salt. Add udon noodles.
 Cook until tender, then drain and rinse them with warm water, drain again.
 In a large pot add 4 cups of water with the kombu. Bring to a boil and then
 simmer for 5 mins. Remove kombu and reserve for another recipe. Add
 shiitake mushrooms with soaking liquid and tamari to pot. Cook for 10 mins.
 In a separate pot, steam vegetables individually in a little water and salt
 until tender. Warm seitan in shiitake kombu broth.
 Distribute noodles evenly into individual serving bowls. Place vegetables
 and seitan in sections on top of the noodles. Place the carrots next to the
 seitan and in between the peas and the broccoli. This will add a nbice
 color contrast to the dish. Pour hot kombu-shiitake broth over vegetable
 and noodles, making sure that there is one shiitake per bowl.
 Garnish with scallions.
 Serves 4.
 kwvegan vegan