• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Oriental Stew

  • Recipe Submitted by on

Category: Soups

 Ingredients List

  • 5 c Vegetable Stock
  • 1 sm Onion; Thinly Sliced
  • 2 Cloves Garlic; Minced
  • 1 tb Ginger Root; Minced
  • 2 tb Soy Sauce
  • 3 Stalks Bok Choy; Diagonally
  • -Sliced
  • 1 c Broccoli Florets
  • 1 Red Pepper; Julienned
  • 1 Carrot; Shredded
  • 1 c Mushrooms; Sliced
  • 1/2 c Peas
  • 2 oz Buckwheat Noodles; In 1"
  • -Pieces
  • 1/2 lb Firm Tofu; Cut Into 1/2"
  • -Cubes
  • 1/4 c Watercress
  • 1 ds White Pepper

 Directions

Place 1/2 cup of the vegetable stock in a dutch oven and bring to a boil.
Add onion, garlic and ginger; simmer for 3 minutes. Stir in remaining stock
and soy sauce. Cover pot and bring to a gentle boil. Add remaining
ingredients as they are prepared. Test for doneness; noodles should be
softened; vegetables should remain crisp-tender. About 8 to 10 minutes.

Variations:

*substitute 1 cup cooked brown rice for the noodles

*substitute or add other vegetables such as chopped green pepper, chopped
water chestnuts, chopped jicama, shredded spinach, chopped celery or bamboo
shoots.

*for a hotter soup, substitute 1 tsp crushed pepper flakes for white pepper

*stir in 1 tsp toasted sesame oil or 1/2 tsp chinese hot oil just before
serving

* for additional protein stir in egg threads

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