Buckwheat Noodles and Oriental Style Soup
photo by Leggy Peggy
- Ready In:
- 55mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
-
Noodles
- 473.18 ml buckwheat flour
- 354.88 ml white flour
- 236.59 ml water, approximately
-
Soup
- 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
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.
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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.
-
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.
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
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