Oriental Stew
Description
This comforting Oriental Stew combines the earthy richness of vegetable stock with fresh broccoli, carrots, and mushrooms. Firm tofu absorbs the savory soy-ginger broth, while buckwheat noodles provide a hearty texture. The dish is brightened with watercress and sweet red pepper, offering a balance of flavors that is both warming and refreshing. Ideal for cold evenings or meal prep, this vegan-friendly soup comes together quickly using simple pantry staples. It delivers a satisfying, home-style meal that highlights fresh vegetables and umami depth without heavy sauces.Ingredients
Directions
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Place 1/2 cup of the vegetable stock in a Dutch oven or large saucepan and bring to a boil.
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Add the sliced onion, minced garlic, and minced ginger; simmer for 3 minutes until fragrant.
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Stir in the remaining vegetable stock and soy sauce.
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Cover the pot and bring the liquid to a gentle boil.
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Add the broccoli, carrots, mushrooms, peas, bok choy, tofu, and buckwheat noodles.
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Simmer uncovered for about 8 minutes, or until the noodles are softened and vegetables are crisp-tender.
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Ladle the stew into bowls and top with julienned red pepper and watercress leaves.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 2684.7kcal
- % Daily Value *
- Total Fat 300.3g462%
- Saturated Fat 45.0g225%
- Cholesterol 0.0mg0%
- Sodium 351.6mg15%
- Total Carbohydrate 6.5g3%
- Dietary Fiber 1.9g8%
- Sugars 3.3g
- Protein 2.2g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
You can garnish with blanched pea pods, thin scallion slices, celery leaves, toasted sesame seeds, or finely shredded lettuce.
Substitute 1 cup of cooked brown rice for the buckwheat noodles. Other additions include chopped water chestnuts, jicama root, shredded spinach, chopped celery, or bamboo shoots.
Heat a little margarine in a small skillet. When bubbling, add 1 egg beaten with a little cold water. Tilt the pan so the mixture coats it in a thin layer. When lightly cooked, turn out onto a cutting board and slice into very thin strips. This makes about 1/3 cup of egg threads.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
