Ingredients:
| 5 |
Cups |
Vegetable Stock |
| 1 |
Small |
Onion, thinly sliced |
| 1 |
Cloves |
Garlic, minced |
| 1 |
Tablespoon |
Minced Gingeroot |
| 1 1/2 |
Tablespoons |
Soy sauce |
| 1 |
Stalks |
Bok Choy |
| 1 |
medium |
Sweet red Pepper, julienned |
| 1 |
Cup |
Broccoli florets |
| 1 |
medium |
Carrot, shredded |
| 1 |
Cup |
Sliced Mushrooms (3 oz) |
| 1/2 |
Cup |
Peas |
| 2 |
Ounces |
Buckwheat Noodles (1/2 cup) |
| 1/2 |
Pound |
Firm Tofu, cut in 1/2 inch cubes |
| 1/4 |
Cup |
Watercress leaves |
|
Preparation:
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 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) |
