Vietnamese Crispy Seitan & Lemongrass Noodle Soup with Charred Bok Choy

Ingredients

• 150 g seitan strips, store-bought or homemade
• 2 cups vegetable broth, unsalted
• 2 stalks lemongrass, bruised and chopped
• 1 tbsp galangal root, sliced thin
• 1 tbsp fresh ginger, minced
• 2 cloves garlic, minced
• 2 tbsp lime juice, fresh squeezed
• 1 tbsp rice vinegar, unseasoned
• 1 tbsp tamari or soy sauce, low-sodium
• 1 1/2 tbsp coconut oil, for pan-searing
• 100 g rice noodles, dried, thin
• 150 g baby bok choy, halved lengthwise
• 30 g cashews, roasted, crushed
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint leaves, torn
• 1/4 tsp chili flakes, optional
• to taste sea salt
• to taste black pepper

Instructions

1. 1

   Bring vegetable broth to a simmer in a large pot. Add lemongrass, galangal, ginger, and garlic. Simmer for 8 minutes to infuse flavors.

2. 2

   Cook rice noodles according to package directions. Drain and set aside.