Oriental Stew

5 c Vegetable Stock

1 x Sm Onion, thinly sliced *

2 x Cloves Garlic, minced

1 T Minced Gingeroot

1 1/2 T 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)