Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 5 Cups Vegetable Stock

  3. 1 Small Onion, thinly sliced

  4. 1 Cloves Garlic, minced

  5. 1 Tablespoon Minced Gingeroot

  6. 1 1/2 Tablespoons Soy sauce

  7. 1 Stalks Bok Choy

  8. 1 medium Sweet red Pepper, julienned

  9. 1 Cup Broccoli florets

  10. 1 medium Carrot, shredded

  11. 1 Cup Sliced Mushrooms (3 oz)

  12. 1/2 Cup Peas

  13. 2 Ounces Buckwheat Noodles (1/2 cup)

  14. 1/2 Pound Firm Tofu, cut in

  15. 1/2" cubes

  16. 1/4 Cup Watercress leaves

Instructions Jump to Ingredients ↑

  1. GARNISH: blanched peapods, thin scallion slices, celery leaves, toasted sesame seeds, finely shredded lettuce or watercress leaves, Optional. Place 1/2 cup of the vegetable stock in a Dutch oven or 3 1/2 - 5 qt saucepan and bring to a boil. Add onion, garlic, and gignger; simmer for 3 minutes. Stir in remaining stock and soy sauce.

  2. Cover pot and bring to a gentle boil. Add remaining ingredients. Test for doneness: noodles should be softened; vegetables should remain crisp/tender. Timing - about 8 minutes. Top each serving with one of the garnishes. VARIATIONS: - substitute 1 c cooked brown rice for the buckwheat noodles peppers, chopped water chestnut, chopped jicama root, shredded spinach, chopped celery, or bamboo shoots. EGG THREADS:

  3. In a small skillet, heat a little margarine. When it begins to bubble, add 1 egg beaten with a little cold water. Tilt the pan so the yolk mixture coats it in a thin layer, the thinner the better. When the egg is lightly cooked, turn it out onto a cutting board. Slice it into very thin strips with a sharp knife. (makes about 1/3 cup)


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