I loved the silken texture and sheen of this soup. It made it "rich, thick and creamy" just by adding oatmeal. I would have never thought to use it before I tried the recipe.
Modified from Lorna Sass' Short-Cut Vegetarian.
From Sally Bernstien's article on Vietnamese food in the Vegetarian Journal[March/April 2000]. "I'm pleased to report that experiencing a vegetarian Vietnam is possible. Armed with a tourist phrasebook, a healthy appreciation of local markets, and a willingness to be considered highly eccentric by the Viet-namese, I enjoyed such delicacies as a vegetarian version of pho, the fabled Vietnamese noodle and meat soup..."
Vegetarian Times 2007. Note the recipe directions called for 2 tbsp oil. I have no clue where the 3rd came from in the ingredients but use one for the mix and the spare if you need it when you baste the meatballs before baking.
I dedicate this to Pot Scrubber and he will understand why...