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    You are in: Home / Recipes / Buckwheat Noodles and Oriental Style Soup Recipe
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    Buckwheat Noodles and Oriental Style Soup

    Average Rating:

    2 Total Reviews

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    • on November 08, 2008

      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.

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    • on February 20, 2007

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
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    Nutritional Facts for Buckwheat Noodles and Oriental Style Soup

    Serving Size: 1 (621 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 478.9
     
    Calories from Fat 60
    12%
    Total Fat 6.7 g
    10%
    Saturated Fat 1.3 g
    6%
    Cholesterol 0.0 mg
    0%
    Sodium 2367.0 mg
    98%
    Total Carbohydrate 88.4 g
    29%
    Dietary Fiber 8.5 g
    34%
    Sugars 8.7 g
    34%
    Protein 20.1 g
    40%

    The following items or measurements are not included:

    wasabi

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