From Magda Krance
[Ed: Says Magda, “Freely adapted from The Fanny Farmer Cookbook’s Chinese Winter Soup recipe; supersized for 1/27/10 Soup & Bread.”]
In a verrrrrry large stock pot…
Heat two gallons water; when hot add concentrated clam base (and/or chicken or veg. soup base).
Add to simmering stock any combination of vegetables, mainly leafy greens w/others for extra flavor/texture:2 large carrots, diced 2 large leeks, rinsed/ diced 6 cloves garlic, sliced or minced 1 lobe ginger root, minced 1 red pepper, diced 2. cups shelled edamame 2 bunches of mystery green spinachlike vegetable from Asian grocery 1 pound fresh shiitake and oyster mushrooms (can use dried shiitake) 2 pounds baby bok choy, coarsely chopped 2 packages firm tofu, cubed 1 pound diced shrimp
In a separate pot, soak one pound rice stick noodles in hot water; when noodles are soft, drain, then cut into small sections with kitchen scissors. Add to soup pot.
Add seasonings to taste:1/2 cups or more rice vinegar and/or Chinkiang vinegar (available on Argyle Street) 1/3 cup or more soy sauce 1/4 cup or more hot chili oil 3 tablespoons sesame oil
Before serving, stir in:
A few eggs, lightly beaten 1 pound bean sprouts 1-2 bunches chopped watercress
Garnish with chopped scallions and chopped fresh cilantro.