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 |
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Preparation / Directions:
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)
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