Asian Vegetable Soup

Asian Vegetable Soup
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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 peppers, julienned
1 cup broccoli florets
1 carrots, shredded
1 cup mushrooms, 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 leaves
pea pods, blanched (optional)
1 slice scallions, thinly sliced
celery leaves
toasted sesame seeds
lettuce or watercress leaves, finely chopped

Directions:
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).

Servings: 6

Time preparation: 25 min.

Time total: 50 min.

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