Stove-Top Method
Place 1/2 cup of the stock in a 5-quart
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 as they are prepared. Test for doneness: noodles should be softened;
vegetables should remain crisp-tender. Timing: 8 to 10 minutes. 6 servings.
* All or part of the vegetable broth may be
replaced with chicken broth.
From the recipe files of The Dr. Peter J. D'Adamo Site.
Recipe by: Kay A
"This is an elegant soup that's
also low in calories. It will keep for several days in the refrigerator and reheats
well."
Webmaster's note: because the vegetables in this recipe cook quickly using a
stove-top we did not include a crock-pot version.