Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 T Minced Gingeroot 1/2 c Peas
1 1/2 T 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)

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