TAIWANESE-STYLE BEEFLESS NOODLE SOUP
1 Box Beefless Chunks, halve each piece
4 Servings of Wheat Noodle
4 Stalks of Bok Choy, steamed
1 Onion, diced
2 Star Anise
1 Cinnamon Stick
2 Bay Leaves
5-6 Sichuan Peppercorns
6 Slices Ginger
4 Cloves Garlic, crushed
2 Tsp Five Spice Powder
1 Tsp Cumin
4 Tbsp Light Soy Sauce
2 Tbsp Dark Soy Sauce
2 Cups Hot Water
2 Spring Onion stalks, chopped
For the soup base, add the star anise, cinnamon stick, bay leaves, and sichuan peppercorns in 2 cups of hot water.
In a large pot, saute the garlic, onion and ginger with some oil over medium high heat. Add the five spice powder, cumin, light and dark soy sauce.
Pour the soup base into the pot and bring to a boil.
Reduce the heat and add Beefless Chunks. Let simmer for 20 minutes.
While the soup is cooking, cook the noodles as directed by packaging.
To serve, pour soup over noodles. Top with Beefless Chunks, steamed Bok Choy and spring onion. Enjoy!