Note: I doubled this recipe for my family of 5.
8 ounces rice noodles
1 tablespoon vegetable oil
8 ounces Seitan , cut into 1/4 inch strips
1 small yellow onion, cut into 1/4 inch slices
2 garlic cloves, minced
2 teaspoons grated fresh ginger
2 tablespoons hoisin sauce
2 tablespoons dark miso paste
2 tablespoons soy sauce
5 cups vegetable stock
2 tablespoons rice vinegar
1 teaspoon sriracha chili sauce
1 cup fresh bean sprouts (optional)
1/2 cup coarsely chopped cilantro
(Follow package directions on the rice noodles to cook, before continuing on) if using linguine instead, cook the linguine to al dente about 8 mins. Drain rinse and set aside.
In a large skillet, heat the oil over medium high heat, add the seitan strips, and cook until browned all over. Remove the seitan from the skillet and set aside.
Reheat the same skillet, heat the oil over medium heat, add the onion, cover and cook until softened, about 5 mins. Stir in the garlic and ginger and cook for 30 seconds.
Scrape the onion mixture into a large pot. Stir in the hoisin sauce, soy sauce, and miso paste. Add the vegetable stock and bring to a boil. Reduce heat to low and simmer for 15 minutes.
Stir in the cooked seitan, noodles, vinegar, and sriracha, and simmer for 5 minutes to heat through and develop the flavors.
Divide the soup among individual bowls and top each bowl with some bean sprouts, green onions, and cilantro. Serve at once with extra sriracha on the side.
Recipe by Robin Robertson, Photo by Laura Spear