Ingredients Jump to Instructions ↓

  1. 5 cups 1185ml Vegetable stock

  2. 1 cup 146g / 5.1oz Broccoli florets

  3. 1 cup 62g / 2 1/5oz Onion - thinly sliced(small) Carrot - shredded

  4. 1 Garlic - minced

  5. 1 cup 237ml Sliced mushrooms - (3 oz)

  6. 1 tablespoon 15ml Minced ginger root

  7. 1/2 cup 118ml Peas

  8. 1 1/2 tablespoons 22ml Soy sauce

  9. 2 oz 56g Buckwheat noodles - (1/2 cup)

  10. 1 Bok choy **

  11. 1/2 lb 227g / 8oz Firm tofu - cut in

  12. 1/2" cubes Sweet red pepper - julienne

  13. 1/4 cup 10g / 0.4oz Watercress leaves

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * or 2 scallions, chopped ** diagonally sliced, also shred leaves GARNISH: blanched peapods, thin scallion slices, celery leaves, toasted sesame seeds, finely shredded lettuce or watercress leaves, 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 ginger; simmer for 3 minutes. Stir in remaining stock and soy sauce. 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: 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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