Oriental Stew

Name: Oriental Stew
Yield: 6
Ingredients: 5 cups Vegetable or chicken stock; 1 ea small Onion, thinly sliced; 2 cloves Garlic, minced; 1 Tbsp Minced ginger root; 2 Tbsp Soy sauce; 3 stalks Bok choy, diagonally sliced - also shred leaves; 1 cup Broccoli florets; 1 ea Carrot, shredded; 1 cup Sliced portabello mushrooms; 1/2 cup Peas; 1/2 cup Water chestnuts, sliced; 2 oz (about 1/2 cup) Buckwheat or soba noodles, broken into 1-inch pieces; 1/2 lb Firm tofu, cut into 1/2-inch cubes

March 22, 2001 Other Contributors

About

“This is an elegant soup that’s also low in calories. It will keep for several days in the refrigerator and reheats well.” – Recipe by Kay A.

Yield: 6 Servings

Ingredients

Vegetable or chicken stock		5 cups
Onion, thinly sliced		1 ea small
Garlic, minced		2 cloves
Minced ginger root		1 Tbsp
Soy sauce		2 Tbsp
Bok choy, diagonally sliced - also shred leaves		3 stalks
Broccoli florets		1 cup
Carrot, shredded		1 ea
Sliced portabello mushrooms		1 cup
Peas		1/2 cup
Water chestnuts, sliced		1/2 cup
Buckwheat or soba noodles, broken into 1-inch pieces		2 oz (about 1/2 cup)
Firm tofu, cut into 1/2-inch cubes		1/2 lb

Directions

Place 1/2 cup of the stock in a 5-quart 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 as they are prepared.
Test for doneness: noodles should be softened; vegetables should remain crisp-tender.