Broth Bowl with Vegan Beef

Ingredients:

· 3 tablespoons vegetable oil
· 2 cloves garlic, large pieces, minced
· 1 tablespoon ginger, minced fresh
· 1 Package of Nature's Soy Vegan Beef
· 1/2 teaspoon kosher salt
· 1/4 teaspoon black pepper, freshly ground
· 2 teaspoons five-spice powder
· 3 cups Vegetable Broth
· 2 tablespoons tamari sauce
· 4 ounces cooked brown rice noodles
· ½ Cup Sliced Shitake mushrooms
· 1 carrot, cut in ribbons
· 1 Small Jalapeno, cut in thin slices
· 2 Sprigs of fresh cilantro

instructions:

1. Heat oil in a large pot over medium heat. Add garlic, ginger and vegan beef.  Cook until garlic and ginger become fragrant and Seiten starts to crisp along the edges.
2. Reduce heat to low. Stir in salt, pepper, five-spice powder, broth and tamari sauce. Cover and bring to a boil over high heat, and then reduce heat and simmer 5 minutes.
3. Divide cooked rice noodles evenly into 4 bowls. Ladle broth over noodles and top with fresh mushrooms, carrot ribbons, jalapenos and cilantro.

Note: Add 1 tablespoon of brown sugar when sautéing the garlic & ginger for a sweeter broth, or add ¼ teaspoon of crushed red pepper when adding the spices for a spicier broth. If you prefer to have softer toppings, add them to the broth at the simmer stage before placing into bowls.