Asian Vegetable Soup - cooking recipe

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
Preparation
    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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