5 c Vegetable Stock 1 c Broccoli florets
1 x Sm Onion, thinly sliced * 1 x Carrot, shredded
2 x Cloves Garlic, minced 1 c Sliced Mushrooms (3 oz)
1 tb Minced Gingeroot 1/2 c Peas
1 1/2 tb Soy sauce 2 oz Buckwheat Noodles (1/2 cup)
3 x Stalks Bok Choy ** 1/2 lb Firm Tofu, cut in 1/2" cubes
1 x Sweet red Pepper, julienned 1/4 c Watercress leaves
* 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
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)
