Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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" 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)