Tuesday, February 10, 2009

Not-Chicken Noodle Soup

1 TBLS oil or butter*
3/4 cup finely chopped onion
2 stalks of celery, chopped
2 large carrots, chopped
1 cup of peeled, cubed, rutabaga
3 quarts of vegetable broth - here's a good one - I used some parsnip in mine; the secret ingredient in a good, chickeny, but not-chicken vegetarian broth
1/2 a sweet potato, grated
1 8 oz. package Udon noodles*
1 pound package of seitan
the leaves of half a bunch of flat parsley, chopped

Pour the oil (or melt the butter) into a large soup pot (like 6 quarts), and turn the heat to medium. Add the onions, celery, carrots and rutabaga and cook until softened. Season with salt and pepper. Pour in the broth, and bring to a boil. Reduce the heat and simmer. Add the grated sweet potato. Meanwhile, boil another large pot of water, salt it, and cook the Udon in it, breaking the noodles into thirds as you toss them in the pot. Drain and rinse well, and add to the soup. Chop the seitan and add it, too (I used Westsoy chicken-style seitan). Add the parsley, and simmer gently for about 20 minutes. Add more salt if necessary, and add water if the soup gets too thick.

*I used oil to saute, and the Udon noodles to make the soup vegan; they contain no egg - if you're not being vegan, butter & egg noodles would make a tasty soup.

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