Oriental Stew

• 5 cups vegetable stock
• 1 each scallions, spring or green onions small, thinly sliced
• 2 cloves garlic peeled and minced
• 1 tablespoon ginger root
• 1 1/2 tablespoons soy sauce, tamari
• 3 each bok choy stalks
• 1 each sweet red bell peppers julienned
• 1 cup broccoli florets
• 1 each carrots shredded
• 1 cup mushrooms sliced
• 1/2 cup green peas
• 2 ounces buckwheat groats noodles
• 1/2 pound tofu cut in 1/2" cubes
• 1/4 cup watercress leaves

1. GARNISH: blanched peapods, thin scallion slices, celery leaves, toasted sesame seeds, finely shredded lettuce or watercress leaves, Optional.
2. Place 1/2 cup of the vegetable stock in a Dutch oven or 3 1/2 to 5 qt saucepan and bring to a boil.
3. Add onion, garlic, and gignger; simmer for 3 minutes.
4. Stir in remaining stock and soy sauce.
5. Cover pot and bring to a gentle boil.
6. Add remaining ingredients.
7. Test for doneness: noodles should be softened; vegetables should remain crisp/tender.
8. Timing - about 8 minutes.
9. Top each serving with one of the garnishes.
10. 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.
11. ~ to shorten prep time, use only 2 vegetables- onion and peas ~ for a "hotter" soup, subst.
12. 1/2 to 1 teaspoon dry crushed red pepper ~ stir in 1 teaspoon toasted Sesame Oil or 1/2 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.
13. When it begins to bubble, add 1 egg beaten with a little cold water.
14. Tilt the pan so the yolk mixture coats it in a thin layer, the thinner the better.
15. When the egg is lightly cooked, turn it out onto a cutting board.
16. Slice it into very thin strips with a sharp knife.
17. (makes about 13 cup)

vegetable stock, scallions, garlic, ginger root, soy sauce, choy stalks, sweet red bell peppers, broccoli florets, carrots, mushrooms, green peas, noodles, cubes, watercress leaves

Taken from recipeland.com/recipe/v/oriental-stew-35023 (may not work)