Pho Chay

Bring water to a boil in a large pot, then add the kombu and shiitake mushrooms to create a vegetable stock base.

Reduce heat to medium and simmer the stock for 20 minutes to develop umami depth from the kombu and mushrooms.

Halve the onion and char the cut sides directly over a gas flame or under a hot broiler until blackened, about 3-4 minutes per side.

Add the charred onion and soy sauce to the simmering stock, stirring well to incorporate the color and caramelized flavors.

Simmer for an additional 15 minutes, then season with salt to taste and strain through a fine sieve to remove solids.

While the broth finishes, bring a separate pot of salted water to a boil and prepare the seitan steaks by cutting them into bite-sized pieces or slicing thinly.

Cook the seitan pieces in the boiling water for 5-7 minutes until heated through, then remove and set aside.

Cook the rice noodles according to package directions in the same pot of water, then drain and divide among four serving bowls.

Blanch the fresh vegetables (such as bean sprouts, basil, and leafy greens) in boiling water for 30 seconds, then drain and arrange on top of the noodles.

Ladle the hot broth over the noodles and vegetables, top with the cooked seitan, and serve immediately with condiments on the side.