Prep 25 mins
Cook 25 mins
This is one of my newly adopted recipes. I have not yet tried it, but have created concoctions similar to this on my own many times. This is an add/delete, feel-free-to-improvise kind of recipe. When I've made things like this in the past, I treated it as a "clean out the fridge" experiment. I would think that shrimp, scallops or other fish or even chicken would work well in this (I've used shrimp and scallops in my own versions of this kind of recipe).
- 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
- pea pods, blanched (optional)
- 1 slice scallion, thinly sliced
- celery leaves
- toasted sesame seeds
- lettuce or watercress leaf, finely chopped
- 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 peppers, chopped water chestnut, chopped jicama root, shredded spinach, chopped celery, or bamboo shoots.
- 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).
This was a very good soup. I made this using one of the listed variations, using brown rice instead of the soba noodles as this is what I had on hand. Thank you Spatchcock for sharing the recipe.
This is just the soup I have been looking for. It is simple, but the flavor is wonderful!
6 stars if I could! I loved this soup, ALL the veggies, the buckwheat (my fav) and the wonderful flavor. Thanks to whoever first posted and thanks Spatchcock for adopting.