Categories: Soups/stews, Vegetables, Oriental 
      Yield: 6 servings 
  
      5 c  Vegetable Stock                     1 c  Broccoli florets 
      1 x  Sm Onion, thinly sliced *           1 x  Carrot, shredded 
      2 x  Cloves Garlic, minced               1 c  Sliced Mushrooms (3 oz) 
      1 tb Minced Gingeroot                  1/2 c  Peas 
  1 1/2 tb Soy sauce                           2 oz Buckwheat Noodles (1/2 cup) 
      3 x  Stalks Bok Choy  **               1/2 lb Firm Tofu, cut in 1/2" cubes 
      1 x  Sweet red Pepper, julienned       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 
  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)