5 c  Vegetable Stock
Sm Onion, thinly sliced *
2 x  Cloves Garlic, minced
1 tb Minced Gingeroot
1 1/2 tb Soy sauce
3 x  Stalks Bok Choy  **
Sweet red Pepper, julienned
1 c  Broccoli florets
Carrot, shredded
1 c  Sliced Mushrooms (3 oz)
1/2 c  Peas
2 oz Buckwheat Noodles (1/2 cup)
1/2 lb Firm Tofu, cut in 1/2" cubes
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 – substitute or add other vegetables
such as chopped green peppers, chopped water chestnut, chopped jicama root,
shredded spinach, chopped celery, or bamboo shoots. ~ to shorten prep time,
use only 2 vegetables- onion and peas – for a “hotter” soup, subst. 1/2-1 t
dry crushed red pepper – stir in 1 t toasted Sesame Oil or 1/2 t Chinese
hot oil just before serving ~ for additional protein and flavor, stir Egg
Threads into soup just before serving 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)