This recipe is from “Ayurvedic Cooking for Westerners” by Amadea Morningstar.
In a large soup pot, warm:
4 Tablespoons of ghee or sunflower oil
2 inches of fresh ginger root, peeled and grated
4-6 cloves of garlic, minced
1-2 bunches scallions, thinly sliced (reserve 1/2 cup for garnish later)
Stir-fry these for a minute or two. Add:
3-4 cups assorted vegetables, chopped (Napa cabbage, snow peas, mung bean sprouts, carrots, celery, onion, zucchini, cauliflower).
Add the harder vegetables first, and add the faster cooking ones like snow peas and mung beans near the finish. Add:
6-8 cups water
1 teaspoon freshly ground black pepper
Approximately 1/3 of an 8oz. package of noodles: udon, soba, or pasta.
Bring to a boil. Simmer until veggies and noodles are tender, stirring occasionally. Turn off heat. Drizzle with:
1 teaspoon sesame oil
4 Tablespoons Bragg’s Liquid Aminos, or to taste
Garnish with scallions and:
1 bunch of fresh watercress, whole or chopped