Go to: Just Dutch Oven Recipes Home Page|
Click/Tap 'Back' to go to the recipe list you were browsing.
5 cups vegetable stock
1 cup broccoli florets
1 small onion -- thinly sliced *
carrot -- shredded
1 clove garlic -- minced
1 cup sliced mushrooms -- (3 oz)
1 tablespoon minced ginger root
1/2 cup peas
1 1/2 tablespoons soy sauce
2 ounces buckwheat noodles -- (1/2 cup)
1 stalks bok choy **
1/2 pound firm tofu -- cut in 1/2" cubes
sweet red pepper -- julienne
1/4 cup 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,
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 ginger; 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)
Click/Tap here for the Printer friendly version. (Just shows the recipe only)
You can Click/Tap Back to return here.