Chinese seitan and five spice soup
China
Prep: 10 minutes
Cook: 20 min
Difficulty: Easy
This coconut milk based soup that also features mushrooms and spinach brings the perfect balance between fragrances and textures!
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Ingredients
To delight
2
people
25
g
dried mushrooms
1
garlic clove
1
chilli pepper
150
g
seitan meat
1
càc
olive oil
1
càc
five spice
200
g
fresh spinach
500
ml
vegetable stock
200
g
coconut milk
100
g
rice noodles
salt & pepper
Directions
Step 1
Rehydrate the mushrooms by soaking them for about 15 minutes in boiling water.
Step 2
Meanwhile, finely chop the garlic and chili (take the seeds away). In a large pan, sauté in olive oil, on medium heat, along with the five-spice powder.
Step 3
Cut your seitan meat into dices and add to the pan, grilling it for a few minutes.
Step 4
Roughly chop the spinach and to the pan along with the mushrooms, broth (you can recycle the mushroom soaking water) and the coconut milk.
Step 5
Bring to the boil and add the rice noodles. Simmer for 10 minutes on medium heat, season to salt and pepper and serve immediately.
