Buckwheat Noodles and Oriental Style Soup

Recipe by Bergy
READY IN: 55mins




  • 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.