Oriental Stew

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)