5 c  Vegetable Stock

      1 x  Sm Onion, thinly sliced *

      2 x  Cloves Garlic, minced

      1 T  Minced Gingeroot

  1 1/2 T  Soy sauce

      3 x  Stalks Bok Choy  **

      1 x  Sweet red Pepper, julienned

      1 c  Broccoli florets

      1 x  Carrot, shredded

      1 c  Sliced Mushrooms (3 oz)

    1/2 c  Peas

      2 oz Buckwheat Noodles (1/2 cup)

    1/2 lb Firm Tofu, cut in 1/2" cubes

    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
  ~ substitute or add other vegetables such as chopped green peppers, chopped
  water chestnut, chopped jicama root, shredded spinach, chopped celery, or
  bamboo shoots.
  ~ to shorten prep time, use only 2 vegetables- onion and peas
  ~ for a "hotter" soup, subst. 1/2-1 t dry crushed red pepper
  ~ stir in 1 t toasted Sesame Oil or 1/2 t Chinese hot oil just before
  serving
  ~ for additional protein and flavor, stir Egg Threads into soup just before
  serving
  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)