Oriental Stew
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.
Source
From the recipe files of The Dr. Peter D’Adamo Site.
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