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  Recipe Home » Soups » Oriental Stew
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  Oriental Stew
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 338
Ingredients:
5 cup Vegetable Stock
1 each Sm Onion, thinly sliced *
2 each Cloves Garlic, minced
1 tbsp Minced Gingeroot
1 1/2 tbsp Soy sauce
3 each Stalks Bok Choy **
1 each Sweet red Pepper, julienned
1 cup Broccoli florets
1 each Carrot, shredded
1 cup Sliced Mushrooms (3 oz)
1/2 cup Peas
2 oz Buckwheat Noodles (1/2 cup)
1/2 lb Firm Tofu, cut in 1/2" cubes
1/4 cup Watercress leaves
Instructions:
* or 2 scallions, chopped ** diagonally sliced, also shred 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)
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