Chinese Vegetable Soup with Seitan

Ingredients

• 1 handful dried Mu-Err mushrooms (glass)
• 100 g oyster mushrooms
• 100 g shiitake mushrooms
• 3 cm fresh ginger
• 300 g seitan
• 4 tofu sausages
• 200 g soybeans (glass)
• 2 red chili peppers (glass) – add more for extra heat
• 250 g Pak Choi
• 1 handful Thai basil
• 2 tbsp plant oil
• 800 ml vegetable broth
• 3 tbsp Soy sauce
• 2 tbsp rice wine
• plant oil (for frying)
• 300 g Asian rice crackers (Guoba)

Instructions

1. 1.

   Soak the Mu Err mushrooms according to package instructions, rinse and cut into pieces. Clean the oyster and shiitake mushrooms and slice them into strips. Peel the ginger and thinly slice it. Cut the seitan into strips. Slice the tofu sausages diagonally into thin slices. Rinse the soybeans in a sieve and drain. Chop the chili peppers into pieces. Wash, trim and cut the Pak Choi into strips. Rinse the Thai basil, shake dry and roughly chop.

2. 2.

   Heat oil in a hot wok and stir-fry the ginger with all mushrooms for about 2 minutes. Add the sausages, seitan, chili and Pak Choi and cook briefly together. Pour in the broth, add the Thai basil and soybeans and simmer gently for about 5 minutes. Season with soy sauce and rice wine while still hot.

3. 3.

   Between steps fry the rice crackers in hot oil until crisp, drain on kitchen paper and break into pieces. Distribute them over bowls, pour the soup on top and serve.