You recall the seitan "chicken" cutlets I made last week, yes? Well, last night was the night to use up some of the ones I'd frozen - and their broth, which I'd also frozen - in this delicious soup. It's a real cold-and-flu-buster, thanks to the use of garlic, ginger and lemon; but it's just flat out delicious when you're feeling fine, too. Also - bonus! It's super quick to make.
Please note: if you don't plan on eating all the soup right away, you may want hold off on adding the noodles to future servings until right before serving rather than cooking them all in the soup right away. Noodles left to linger in leftover soup will just keep absorbing broth until they are nothing but mush. Either ladel out the portions of cooked soup you want for future meals and then just add uncooked noodles when you warm them up again; or cook the noodles seperately and add them into future servings as desired.
Ch'eitan Noodle Soup
2 tbsp oil
1 large white onion, chopped
4 carrots, chopped
3 stalks celery, chopped
4 cloves garlic, minced
8 cups veggie chicken-style broth
3" piece of ginger, minced
4 chicken-style seitan cutlets, cut into chunks
150g noodles of your choice
handful of fresh parsley, minced
juice of one lemon
salt and pepper to taste
Heat oil in a large, heavy-bottomed pot. Add onion, carrot & celery and sauté for a few minutes. Add the minced garlic and ginger and continue to sauté until everything is very fragrant. Pour in the broth, and bring to a boil. Reduce heat and simmer for 10 minutes, until the veggies are all tender. Add in the seitan chunks and noodles, and cook 5 minutes more. Add the fresh parsley and lemon juice, stir, and salt and pepper to taste.
Yields 6 - 8 servings.
P.S. - That biscuit? That was a whole wheat baking powder biscuit with a bunch of Daiya Vegan Cheese all up in its bizniz. Nummers.