Asian Vegetable Soup

Name: Asian Vegetable Soup
Ingredients: 5 cups vegetable stock; 1 onions, thinly sliced or 2 scallions, chopped; 2 garlic cloves, minced; 1 tablespoon gingerroot, Minced; 1 1/2 tablespoons soy sauce; 3 stalks bok choy (diagonally sliced, also shred leaves); 1 sweet red pepper, julienned; 1 cup broccoli floret; 1 carrot, shredded; 1 cup mushroom, Sliced; 1/2 cup peas; 2 ounces buckwheat noodles (1/2 cup); 1/2 lb firm tofu, cut in 1/2-inch cubes; 1/4 cup watercress leaf; GARNISH; pea pods, blanched (optional); 1 slice scallion, thinly sliced; celery leaves; toasted sesame seeds; lettuce or watercress leaf, finely chopped

20 ingredients

15 steps

Ingredients

5 cups vegetable stock
1 onions, thinly sliced or 2 scallions, chopped
2 garlic cloves, minced
1 tablespoon gingerroot, Minced
1 1/2 tablespoons soy sauce
3 stalks bok choy (diagonally sliced, also shred leaves)
1 sweet red pepper, julienned
1 cup broccoli floret
1 carrot, shredded
1 cup mushroom, Sliced
1/2 cup peas
2 ounces buckwheat noodles (1/2 cup)
1/2 lb firm tofu, cut in 1/2-inch cubes
1/4 cup watercress leaf
GARNISH
pea pods, blanched (optional)
1 slice scallion, thinly sliced
celery leaves
toasted sesame seeds
lettuce or watercress leaf, finely chopped

Directions

1

Place 1/2 cup of the vegetable stock in a Dutch oven or 3 1/2 - 5 qt saucepan and bring to a boil.
2

Add onion, garlic, and gignger; simmer for 3 minutes.
3

Stir in remaining stock and soy sauce.
4

Cover pot and bring to a gentle boil.
5

Add remaining ingredients.
6

Test for doneness: noodles should be softened; vegetables should remain crisp/tender.
7

Timing - about 8 minutes.
8

Top each serving with one of the garnishes.
9

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.
10

EGG THREADS:
11

In a small skillet, heat a little margarine.
12

When it begins to bubble, add 1 egg beaten with a little cold water.
13

Tilt the pan so the yolk mixture coats it in a thin layer, the thinner the better.
14

When the egg is lightly cooked, turn it out onto a cutting board.
15

Slice it into very thin strips with a sharp knife. (makes about 1/3 cup).