---------- Recipe via Meal-Master (tm) v8.02
  
       Title: ORIENTAL STEW
  Categories: Soups, Vegetables
       Yield: 6 servings
  
       5 c  Vegetable Stock
       1 x  Sm Onion, thinly sliced *
       2 x  Cloves Garlic, minced
       1 tb Minced Gingeroot
   1 1/2 tb Soy sauce
       3 x  Stalks Bok Choy  **
       1 x  Sweet red Pepper, julienned
       1 c  Broccoli florets
       1 x  Carrot, shredded
       1 c  Sliced Mushrooms (3 oz)
     1/2 c  Peas
       2 oz Buckwheat Noodles (1/2 cup)
     1/2 lb Firm Tofu, cut in 1/2 cubes
     1/4 c  Watercress leaves
  
   *    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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