Asian Vegetable Soup

• 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 pepper, julienned
• 1 cup broccoli floret
• 1 carrot, shredded
• 1 cup mushroom, 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 leaf
• GARNISH
• pea pods, blanched (optional)
• 1 slice scallion, thinly sliced
• celery leaves
• toasted sesame seeds
• lettuce or watercress leaf, finely chopped

1. Place 1/2 cup of the vegetable stock in a Dutch oven or 3 1/2 - 5 qt saucepan and bring to a boil.
2. Add onion, garlic, and gignger; simmer for 3 minutes.
3. Stir in remaining stock and soy sauce.
4. Cover pot and bring to a gentle boil.
5. Add remaining ingredients.
6. Test for doneness: noodles should be softened; vegetables should remain crisp/tender.
7. Timing - about 8 minutes.
8. Top each serving with one of the garnishes.
9. 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.
10. EGG THREADS:
11. In a small skillet, heat a little margarine.
12. When it begins to bubble, add 1 egg beaten with a little cold water.
13. Tilt the pan so the yolk mixture coats it in a thin layer, the thinner the better.
14. When the egg is lightly cooked, turn it out onto a cutting board.
15. Slice it into very thin strips with a sharp knife. (makes about 1/3 cup).

vegetable stock, onions, garlic, gingerroot, soy sauce, choy, sweet red pepper, broccoli floret, carrot, mushroom, peas, buckwheat noodles, firm tofu, watercress leaf, scallion, celery, sesame seeds, watercress leaf

Taken from www.food.com/recipe/asian-vegetable-soup-6853 (may not work)