Asian Vegetable Soup

Recipe by spatchcock
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READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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).
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