Asian Vegetable Soup

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READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Place 1/2 cup of the vegetable stock in a Dutch oven or 3 1/2 - 5 qt saucepan and bring to a boil.
  2. Add onion, garlic, and gignger; simmer for 3 minutes.
  3. Stir in remaining stock and soy sauce.
  4. Cover pot and bring to a gentle boil.
  5. Add remaining ingredients.
  6. Test for doneness: noodles should be softened; vegetables should remain crisp/tender.
  7. Timing - about 8 minutes.
  8. Top each serving with one of the garnishes.
  9. 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.
  10. EGG THREADS:
  11. In a small skillet, heat a little margarine.
  12. When it begins to bubble, add 1 egg beaten with a little cold water.
  13. Tilt the pan so the yolk mixture coats it in a thin layer, the thinner the better.
  14. When the egg is lightly cooked, turn it out onto a cutting board.
  15. Slice it into very thin strips with a sharp knife. (makes about 1/3 cup).

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