Buckwheat Noodles and Oriental Style Soup

Name: Buckwheat Noodles and Oriental Style Soup
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 2 cups buckwheat flour; 1 1/2 cups white flour; 1 cup water, approximately; 1 tablespoon vegetable oil; 2 garlic cloves, finely chopped; 1/4 cup onion, sliced; 6 mushrooms, thinly sliced; 6 cups beef stock or 6 cups vegetable stock; 4 tablespoons soy sauce; 2 tablespoons wasabi; 1 tablespoon honey; 1 tablespoon balsamic vinegar; 1/4 cup yellow zucchini or 1/4 cup green zucchini, 1/2 inch cubes, unpeeled; 1/4 cup green peppers (or both) or 1/4 cup red pepper, thinly sliced (or both); 1/4 cup frozen peas or 1/4 cup fresh peas; salt & pepper

Submitted by Bergy

"As soon as I saw Buckwheat I thought of Soba Noodles and this is my version of them (quite a bit of trial & error). There will be noodles left over but they are wonderful warmed in a bit of butter on a pan and served as you would a pasta side dish. Spice up the soup more or less to your personal taste. This dough is very easy to work with and is easily managed by hand rolling and cutting on a well dusted (*with buckwheat flour) board. However Soba Noodles are readily avable in most Oriental supermarkets and it does save a lot of work,"

Download

photo by Leggy Peggy

Ready In:: 55mins
Ingredients:: 16
Serves:: 4

ingredients

Noodles
2 cups buckwheat flour
1 ¹⁄₂ cups white flour
1 cup water, approximately
Soup
1 tablespoon vegetable oil
2 garlic cloves, finely chopped
¹⁄₄ cup onion, sliced
6 mushrooms, thinly sliced
6 cups beef stock or 6 cups vegetable stock
4 tablespoons soy sauce
2 tablespoons wasabi
1 tablespoon honey
1 tablespoon balsamic vinegar
¹⁄₄ cup yellow zucchini or 1/4 cup green zucchini, 1/2 inch cubes, unpeeled
¹⁄₄ cup green peppers (or both) or 1/4 cup red pepper, thinly sliced (or both)
¹⁄₄ cup frozen peas or 1/4 cup fresh peas
salt & pepper

directions

Noodles.
Mix the buckwheat & white flour in a large bowl.
Using one hand and pouring approximately 3/4 of the water into the flour, swirl the flour around mixing it with the water.
This step should be done quickly.
Set the remaining water aside.
Using both hands, pick up chunks of dough, squeeze and drop it back into the bowl.
Keep doing this until the water and flour are well mixed.
Your dough should be pliable but not sticky.
Add remaining water if necessary.
If you have a mixer, transfer the dough to it and knead for at least 10 minutes or until the dough forms a ball and has a shiny look.
If you do not have a mixer knead by hand as you would bread dough.
This may take you 15 minutes or more until the dough forms a ball and has a shiny look.
Dust a board or surface generously with buckwheat flour -- divide your dough in three and roll each piece out until it is approximately 1/8-inch thick.
Using a sharp knife cut into 1/4-inch noodles, separate them and hang on a pasta rack or spread out on paper towels.
Continue doing this until you have cut up all the dough.
Meanwhile have a large pot of water boiling on the stove, Have the water in a rolling boil and drop in the noodles, cook for 3-5 minutes and immediately drain & rinse with cold water, rinse well & drain.
Place noodles in a bowl.
Soup.
Heat saucepan, add oil, saute the garlic, onions and mushrooms approximately 4 minutes.
Add stock, soy, wasabi, honey & balsamic vinegar.
Bring to a boil, add zucchini, peas & peppers.
Simmer for not more than 5 minutes -- you want the vegetables to remain crisp.
To serve, place approximately 3/4 cup of noodles (they will be cold) in the bottom of each individual soup bowl and ladle in the soup distributing the vegetables evenly and enjoy.
For Vegetarian use only the Vegetable broth.

Questions & Replies

Got a question? Share it with the community!

Reviews

This soup has a wonderful blend of flavours. I skipped the noodle-making process (thought I had soba noodles in the pantry, but had to use Chinese wheat noodles instead). Will certainly use buckwheat the next time. I added a red pepper for colour and snowpeas cut into thirds in place of the peas. The heat from the wasabi was perfect. I used beef stock and decided there was no need to add more salt or pepper. Sensational and easy-to-make recipe. Thanks, Bergy, from the bottom of my chicken feet.

Leggy Peggy
My family loved this soup. I used store bought noodles though as we can't have ordinary flour. I added finely sliced chicken to it to add a bit more filling as we had it as a main meal. I used powdered stock, but i think i will make the effort to use the real stuff next time. Added chilli instead of wasabi.

jackandfiona

RECIPE SUBMITTED BY

Bergy

Small town in the Okanagan, B.C.

On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine. I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help. My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods. I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England! In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging. Here are a few of my photos <embed type="application/x-shockwave-flash" wmode="transparent" allowNetworking="all" allowFullscreen="true" src="http://w615.photobucket.com/pbwidget.swf?pbwurl=http://w615.photobucket.com/albums/tt233/Bergylicious/ABM slideshow/d95d7a18.pbw" height="360" width="480">

View Full Profile