Daily Vegan Lunch for 26 March, 2013: Comforting Seitan Unchicken Noodle Soup

The sad stuff from a can cannot compare to this!
chickenless soup

no chickens died for this soup



1/2 cup finely diced Seitan chicken
1 tablespoon oil
8 cups water
2 broth cubes
1 carrot, chopped small
2 legs celery
Salt to taste
Quick cooking noodles


1 cup vital wheat gluten flour
1 tablespoon white miso
1 tablespoon sugar
1 cup cold water


Mix sugar, miso, and cold water.  Add to vital wheat gluten flour in a bowl, mixture will congeal into a dough.  Stir the dough until just mixed.  Cut off about a 1/2 cup portion and distribute into tiny bits with your fingers.  Fry these doughy bits in the bottom of a large soup pot over medium high heat until good and browned.  They will spatter, so cover the top with a cooking screen if necessary.   Add onion, celery, and carrot to the gluten bits and cook for two minutes.  Add water, broth cubes, and salt to taste.  Bring the soup to a boil for a minute and then turn the heat down and add quick cooking noodles, cooking them in the soup.  Simmer on medium-high until the noodles are al-dente.

Extra seitan chicken dough can be baked in the oven for 350 for 30 minutes and used for other dishes, or chopped up and put into another soup.

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