This Asian soup is brimming with invigorating flavors and textures. I love it as a change of pace in the winter from thick soups and stews. It’s still every bit as warming. Despite the length of the ingredient list, this is a quick soup—you’ll be eating in about half an hour.

　　

Ingredients

6 servings

　　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

　　

Step 1

Cook the noodles according to package directions until al dente, then drain and cut into shorter lengths suitable for soup. Set aside until needed.

　　

Step 2

Meanwhile, heat the oil in a soup pot. Add the garlic and shallot and sauté over medium-low heat until both are golden.

　　

Step 3

Add the broth, optional kombu, soy sauce, ginger, five-spice powder, and water. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 minutes.

　　

Step 4

Add the seitan, bean sprouts, half of the scallions, and half of the cilantro. Season with lime juice, pepper, and if desired, some additional soy sauce. Simmer for 3 minutes longer, then remove from the heat.

　　

Step 5

Serve at once, garnishing the top of each serving with a thin slice or two of lime, and the remaining cilantro and scallions.

　　

Nutrition Information

Step 6

Per serving:

　　

Step 7

Calories: 132

　　

Step 8

Total fat: 3g

　　

Step 9

Protein: 10g

　　

Step 10

Fiber: 1g

　　

Step 11

Carbohydrate: 17g

　　

Step 12

Cholesterol: 0mg

　　

Step 13

Sodium: 560mg

　　Vegan Soups and Hearty Stews for All Seasons