Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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

Preparation:

* 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)