| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Dutch | Posted, Soups | 6 | Servings |
INGREDIENTS
| 5 | c | Vegetable Stock |
| 1 | sm | Onion; Thinly Sliced |
| 2 | Cloves Garlic; Minced | |
| 1 | tb | Ginger Root; Minced |
| 2 | tb | Soy Sauce |
| 3 | Stalks Bok Choy; Diagonally Sliced | |
| 1 | c | Broccoli Florets |
| 1 | Red Pepper; Julienned | |
| 1 | Carrot; Shredded | |
| 1 | c | Mushrooms; Sliced |
| 1/2 | c | Peas |
| 2 | oz | Buckwheat Noodles; In 1" Pieces |
| 1/2 | lb | Firm Tofu; Cut Into 1/2" Cubes |
| 1/4 | c | Watercress |
| 1 | ds | White Pepper |
INSTRUCTIONS
Place 1/2 cup of the vegetable stock in a dutch oven and bring to a boil. Add onion, garlic and ginger; simmer for 3 minutes. Stir in remaining stock and soy sauce. Cover pot and bring to a gentle boil. Add remaining ingredients as they are prepared. Test for doneness; noodles should be softened; vegetables should remain crisp-tender. About 8 to 10 minutes. Variations: *substitute 1 cup cooked brown rice for the noodles *substitute or add other vegetables such as chopped green pepper, chopped water chestnuts, chopped jicama, shredded spinach, chopped celery or bamboo shoots. *for a hotter soup, substitute 1 tsp crushed pepper flakes for white pepper *stir in 1 tsp toasted sesame oil or 1/2 tsp chinese hot oil just before serving * for additional protein stir in egg threads Recipe by: 15 Minute Vegetarian Gourmet Posted to MC-Recipe Digest by Meg Antczak <meginny@frontiernet.net> on Apr 20, 1998
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