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6 servings
suggest servings
| 5 | cups | vegetable stock | |
| 1 | x | onion | small, thinly sliced |
| 2 | cloves | garlic | peeled and minced |
| 1 | tablespoon | ginger root | |
| 1 1/2 | tablespoons | soy sauce | |
| 3 | x | bok choy | stalks |
| 1 | x | sweet red bell pepper | julienned |
| 1 | cup | broccoli florets | |
| 1 | x | carrot | shredded |
| 1 | cup | mushrooms | sliced |
| 1/2 | cup | green peas | |
| 2 | ounces | buckwheat | noodles |
| 1/2 | pound | tofu | cut in 1/2" cubes |
| 1/4 | cup | watercress | 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)
| % Daily Value* | |
| Total Fat 7.0g | 10% |
| Saturated Fat 1.0g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 1127mg | 47% |
| Total Carbohydrate 14.0g | 5% |
| Dietary Fiber 1.0g | 6% |
| Sugars 1.0g | |
| Protein 11.0g | 22% |
| Vitamin A | 72% | Vitamin C | 7% | |
| Calcium | 29% | Iron | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
How is this calculated?| Not a member? You can still rate this recipe! |
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