Oriental Stew
Submitted by gdenny
Asian vegetable and tofu soup with soba noodles, bok choy, broccoli, ginger, and garlic in a soy-spiked vegetable broth. Vegan, weeknight-fast, infinitely customizable.
YIELD
6 servingsPREP
10 minCOOK
40 minREADY
50 minA clean, brothy Asian-style vegetable soup with soba noodles, cubed tofu, and a generous load of vegetables (bok choy, broccoli, carrot, peppers, peas, mushrooms) cooked just to crisp-tender in a fragrant ginger-garlic-soy broth. Ready in about 15 minutes once the prep is done, fully vegan, and remarkably customizable based on whatever’s in the fridge.
The key technique is simmering the aromatics in a small amount of stock first to bloom them before adding everything else. Three minutes of ginger, garlic, and scallions in hot stock pulls way more flavor out than just dumping them in cold. The remaining stock and soy sauce join after, then the vegetables and noodles cook together in the seasoned broth.
Don’t overcook. The whole point of this soup is bright, lively, crisp-tender vegetables, not the soft mushy ones you get from old-school stewed soup. Eight minutes is the target, and the buckwheat soba softens at the same pace as the vegetables soften.
Pro Tips
- Use real vegetable stock, not just bouillon cubes; the depth makes a difference.
- Cut all vegetables to similar size so they cook at the same rate.
- Press tofu before cubing so it doesn’t water down the broth.
- Garnish with toasted sesame seeds, thin scallion slices, or chili oil per serving.
Variations
- Add a teaspoon of toasted sesame oil at the end for nuttier flavor.
- Swap soba noodles for cooked brown rice for a heartier soup.
- Stir in egg threads (a thin omelet sliced into ribbons) just before serving for added protein.
Ingredients
Directions
Place ½ cup of the vegetable stock in a Dutch oven or 3½ to 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.
GARNISH:
Blanched peapods, thin scallion slices, celery leaves, toasted sesame seeds, finely shredded lettuce or watercress leaves, Optional.
VARIATIONS:
Substitute 1 cup 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. ½ to 1 teaspoon dry crushed red pepper ~ stir in 1 teaspoon toasted Sesame Oil or ½ teaspoon 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 ⅓ cup)
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