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["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 to 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 cup 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 to 1 teaspoon dry crushed red pepper ~ stir in 1 teaspoon toasted Sesame Oil or 1/2 teaspoon 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 13 cup)"]
