Prep 40 mins
Cook 15 mins
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,
- 473.18 ml buckwheat flour
- 354.88 ml white flour
- 236.59 ml water, approximately
- 14.79 ml vegetable oil
- 2 garlic cloves, finely chopped
- 59.14 ml onion, sliced
- 6 mushrooms, thinly sliced
- 1419.54 ml beef stock or 1419.54 ml vegetable stock
- 59.16 ml soy sauce
- 29.58 ml wasabi
- 14.79 ml honey
- 14.79 ml balsamic vinegar
- 59.14 ml yellow zucchini or 59.14 ml green zucchini, 1/2 inch cubes, unpeeled
- 59.14 ml green peppers (or both) or 59.14 ml red pepper, thinly sliced (or both)
- 59.14 ml frozen peas or 59.14 ml fresh peas
- salt & pepper
- 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.
- 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.
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.
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.