Before I met VB, one of my favorite things to make for myself was Taiwanese-style beef noodle soup. It's so comforting and evokes so many good memories. Eating a good bowl of beef noodle soup is like going home, minus the 13-hour flight. Now I'm re-creating a vegetarian version of this dish. And to my surprise, it's pretty darn good! I love the rich broth and all the spices. I think it's as good as 'beef' noodle soup can get without the beef.
I made my own seitan to replace beef as the main source of protein in the dish. You can use store bought seitan, of course. To make seitan, you'll need:
- 1 cup of wheat gluten
- 1 teaspoon of garlic powder
- 1 teaspoon of ginger powder
- 3/4 cup of ice water
- 1/4 cup of soy sauce
- 6 cups of water
- 1/2 onion, sliced thin
- 2 slices of ginger
For the 'beef' noodle soup base, you'll need:
- 4 whole star anise pods
- 8 cloves
- 3 dried red chilies
- 1 teaspoon (about 8) of Szchuan peppercorns
- 2 slices of fresh ginger
- 2 Thai chilies, minced
- 2 tablespoons of black bean paste
- 2 tablespoons of soy sauce
- 2 tablespoons of Chinese cooking wine
- 3 plum tomatoes, cubed
- 4 cups of water
- 2 tablespoons of vegetable oil
- salt to taste
When the seitan is ready, remove from the pot. Use the remaining liquid in the pot to cook dry noodles and blanch vegetables. I used Chinese broccoli for this dish. To serve, ladle soup base into a bowl about half way up. Add cooked noodles. Place seitan and blanched vegetables on top. Ladle more soup into the bowl until soup completely covers noodles.
Generally, the soup base is the most important element in beef noodle soup. I think my soup base was pretty dang good even without any beef or chicken stock. I feel especially happy that I can share my favorite dish and childhood memories with VB.