Asian Vegetable Soup
- Ready In:
- 50mins
- Ingredients:
- 19
- Serves:
-
6
ingredients
- 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
directions
- 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).
Questions & Replies

Got a question?
Share it with the community!
Reviews
-
This is Absolutely Wonderful! We absolutely inhaled this soup. My son is now "firmly" in the Tofu camp!! If you haven't ever had Tofu try it in this soup!!! I think it is an absolute must to press the tofu before adding to the dish. The only thing I left out was the watercress because I couldn't find it
RECIPE SUBMITTED BY
spatchcock
United States
bok bok, bok bok bok bok.