Vietnamese Beef Noodle Soup

• 3- to 4-ounce bundle fine rice noodles or bean-thread noodles
• 1 tablespoon olive oil
• 3 to 4 cloves garlic, minced
• 1 shallot, minced
• One 32-ounce carton low-sodium vegetable broth
• One 5- to 6-inch piece kombu (sea vegetable), optional
• 2 tablespoons reduced-sodium soy sauce, or more to taste
• 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.
2. Set aside until needed.
3. Meanwhile, heat the oil in a soup pot.
4. Add the garlic and shallot and saute over medium-low heat until both are golden.
5. Add the broth, optional kombu, soy sauce, ginger, five-spice powder, and water.
6. Bring to a rapid simmer, then lower the heat.
7. Cover and simmer gently for 10 minutes.
8. Add the seitan, bean sprouts, half of the scallions, and half of the cilantro.
9. Season with lime juice, pepper, and if desired, some additional soy sauce.
10. Simmer for 3 minutes longer, then remove from the heat.
11. Serve at once, garnishing the top of each serving with a thin slice or two of lime, and the remaining cilantro and scallions.
12. Per serving:
13. Calories: 132
14. Total fat: 3g
15. Protein: 10g
16. Fiber: 1g
17. Carbohydrate: 17g
18. Cholesterol: 0mg
19. Sodium: 560mg

rice noodles, olive oil, garlic, shallot, vegetable broth, soy sauce, fresh ginger, fivespice powder, water, seitan, sprouts, scallions, fresh cilantro, lime juice, freshly ground pepper, lime sections

Taken from www.epicurious.com/recipes/food/views/vietnamese-beef-noodle-soup-378935 (may not work)