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Oriental Stew

1/2 cup vegetable consomme or broth
1 onion, chopped
2 garlic cloves, crushed
1 tablespoon minced gingerroot
4 1/2 cups vegetable consomme or broth
1 1/2 tablespoons soy sauce
2 cups Chinese (napa) cabbage, chopped
1 red bell pepper, seeded and julienned
1 cup chopped broccoli
1 carrot, peeled and grated
1 cup sliced mushrooms
1/2 cup frozen peas
2 ounces cooked noodles
1/2 pound tofu, diced
1/4 cup watercress, chopped

1. In a kettle, bring 1/2 cup vegetable consomme to a boil. Add chopped onion, crushed garlic cloves, and minced gingerroot; simmer for 3 minutes.
2. Stir in 4 1/2 cups vegetable consomme and soy sauce. Cover the pot and bring to a gentle boil. Add chopped chinese cabbage, julienne-sliced red bell pepper, chopped broccoli, grated carrot, sliced mushrooms, peas, noodles, diced tofu, and chopped watercress. Heat through, about 5 minutes.

Makes 6 servings.