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| 5 Tasse | vegetable stock |
| 1 klein | Onion Thinly Sliced |
| 2 | cloves garlic minced |
| 1 Esslöffel | Ginger root minced |
| 2 Esslöffel | soy sauce |
| 3 | Stalks Bok Choy; Diagonally Sliced |
| 1 Tasse | Broccoli florets |
| 1 | red pepper julienned |
| 1 | Carrot shredded |
| 1 Tasse | mushrooms sliced |
| 1/2 Tasse | Peas |
| 2 x ca. 30 g | Buckwheat Noodles; In 1" Pieces |
| 1/2 x ca. 450 g | Firm Tofu; Cut Into 1/2" Cubes |
| 1/4 Tasse | Watercress |
| 1 Prise | white pepper |
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Place 1/2 cup of the vegetable stock in a dutch oven 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. About 8 to 10 minutes.
*substitute 1 cup cooked brown rice for the noodles
*substitute or add other vegetables such as chopped green pepper, chopped water chestnuts, chopped jicama, shredded spinach, chopped celery or bamboo shoots.
*for a hotter soup, substitute 1 tsp crushed pepper flakes for white pepper
*stir in 1 tsp toasted sesame oil or 1/2 tsp chinese hot oil just before serving
* for additional protein stir in egg threads
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