1/2 Photos of Buckwheat Noodles and Oriental Style Soup
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,
My Private Note
Units: US | Metric
- 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
- 2Mix the buckwheat & white flour in a large bowl.
- 3Using one hand and pouring approximately 3/4 of the water into the flour, swirl the flour around mixing it with the water.
- 4This step should be done quickly.
- 5Set the remaining water aside.
- 6Using both hands, pick up chunks of dough, squeeze and drop it back into the bowl.
- 7Keep doing this until the water and flour are well mixed.
- 8Your dough should be pliable but not sticky.
- 9Add remaining water if necessary.
- 10If 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.
- 11If you do not have a mixer knead by hand as you would bread dough.
- 12This may take you 15 minutes or more until the dough forms a ball and has a shiny look.
- 13Dust 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.
- 14Using a sharp knife cut into 1/4-inch noodles, separate them and hang on a pasta rack or spread out on paper towels.
- 15Continue doing this until you have cut up all the dough.
- 16Meanwhile 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.
- 17Place noodles in a bowl.
- 19Heat saucepan, add oil, saute the garlic, onions and mushrooms approximately 4 minutes.
- 20Add stock, soy, wasabi, honey & balsamic vinegar.
- 21Bring to a boil, add zucchini, peas & peppers.
- 22Simmer for not more than 5 minutes -- you want the vegetables to remain crisp.
- 23To 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.
- 24For Vegetarian use only the Vegetable broth.
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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
- Total Fat 6.7 g
- Saturated Fat 1.3 g
- Cholesterol 0.0 mg
- Sodium 2367.0 mg
- Total Carbohydrate 88.4 g
- Dietary Fiber 8.5 g
- Sugars 8.7 g
- Protein 20.1 g
The following items or measurements are not included: