Ingredients
- 3 stalks bok choy
- 2 garlic (cloves)
- 1 sweet pepper (red)
- 1 carrot
- 5 c vegetable stock
- 1/2 lb firm tofu
- 1/2 c peas
- 1 c broccoli florets
- 1/4 c watercress leaves
- 2 oz buckwheat noodles
- 1 1/2 t soy sauce
- 1 t gingeroot (minced)
- 1 slice onion
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, 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. 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 ~ substitute or add other vegetables such as chopped green peppers, chopped water chestnut, chopped jicama root, shredded spinach, chopped celery, or bamboo shoots. ~ to shorten prep time, use only 2 vegetablesonion and peas ~ for a "hotter" soup, subst. 1/2-1 t dry crushed red pepper ~ stir in 1 t toasted Sesame Oil or 1/2 t Chinese hot oil just before serving ~ for additional protein and flavor, stir Egg Threads into soup just before serving 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)