| 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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