Buckwheat Noodles and Oriental-Style Soup Recipe
Cook Time: 15 minutes
Prep Time: 40 minutes
Total Time: 55 minutes
Category: Vegetable
Servings: 4
Description
This recipe combines homemade buckwheat noodles with a flavorful oriental-style vegetable soup, offering a heartwarming, nutritious meal that is both satisfying and light. Inspired by traditional Soba noodles, this version uses buckwheat flour for an earthy, nutty flavor. With a bit of trial and error, this simple dough is easy to work with, making it a fun cooking project, even for those new to noodle-making. The soup is versatile: adjust the spice level to your liking and enjoy the richness of fresh vegetables.
While there will likely be leftover noodles, they are delicious when reheated with a bit of butter in a pan, making for a wonderful pasta side dish. If you’re in a rush, you can skip making the noodles from scratch and use pre-made Soba noodles, available in most Asian supermarkets.
Ingredients
| Ingredient | Quantity |
|---|---|
| Buckwheat flour | 2 cups |
| White flour | 1 1/2 cups |
| Water | 1 cup |
| Garlic cloves | 6 cloves |
| Onion | 1 medium |
| Mushrooms | 2 cups |
| Soy sauce | 1/4 cup |
| Wasabi | 1/4 teaspoon |
| Honey | 1 tablespoon |
| Yellow zucchini | 1 medium |
| Green zucchini | 1 medium |
| Green peppers | 1 large |
| Fresh peas | 1/4 cup |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 479 kcal |
| Fat Content | 6.7 g |
| Saturated Fat | 1.4 g |
| Cholesterol | 0 mg |
| Sodium | 2367.1 mg |
| Carbohydrates | 88.4 g |
| Dietary Fiber | 8.5 g |
| Sugars | 8.7 g |
| Protein | 20.1 g |
Instructions
Preparing the Noodles
-
Mix the dough:
In a large bowl, combine the buckwheat flour and white flour. Gradually pour about three-quarters of the water into the flour mixture, using one hand to swirl the flour and water together. This should be done quickly to prevent the flour from clumping. -
Knead the dough:
After the water and flour are combined, use both hands to grab chunks of dough, squeeze them, and drop them back into the bowl. Repeat until the dough is well mixed, and it should have a pliable texture but not be sticky. If needed, add the remaining water to achieve the desired consistency. -
Kneading by hand or mixer:
If you have a stand mixer, transfer the dough to the bowl of the mixer and knead for about 10 minutes, until the dough forms a smooth ball with a shiny appearance. If kneading by hand, this process may take 15 minutes or longer. Keep kneading until the dough is smooth and elastic. -
Rolling the dough:
Dust a clean surface or a large board with buckwheat flour. Divide the dough into three portions and roll each into a thin sheet about 1/8-inch thick. -
Cut the noodles:
Using a sharp knife, cut the dough into 1/4-inch wide noodles. Gently separate the noodles and either hang them on a pasta rack or lay them out on paper towels to dry. -
Cooking the noodles:
Bring a large pot of water to a rolling boil. Add the noodles to the boiling water, and cook for 3 to 5 minutes. Once cooked, drain the noodles and rinse them under cold water. Allow the noodles to drain well before placing them in a bowl.
Making the Soup
-
Sauté the aromatics:
Heat a large saucepan over medium heat and add a little oil. Once hot, add the garlic, onions, and mushrooms. Sauté for about 4 minutes, until the vegetables are softened and fragrant. -
Prepare the broth:
To the saucepan, add the vegetable stock, soy sauce, wasabi, honey, and balsamic vinegar. Stir to combine, and bring the mixture to a boil. -
Add the vegetables:
Once the broth reaches a boil, add the zucchini, peas, and green peppers. Lower the heat and simmer for no more than 5 minutes—this will ensure the vegetables remain crisp and fresh in texture.
Assembling the Dish
-
Serve the noodles:
To serve, place approximately 3/4 cup of the cold noodles into the bottom of each soup bowl. -
Ladle the soup:
Ladle the hot soup over the noodles, ensuring that the vegetables are evenly distributed throughout the bowl. -
Optional vegetarian version:
For a vegetarian version of this dish, use vegetable broth instead of the standard stock.
Tips & Variations
- Spice level: Adjust the wasabi to your personal taste for more or less heat. You can also experiment with adding chili flakes or fresh ginger for an added zing.
- Storing leftovers: If you have leftover noodles, store them in the refrigerator and reheat with a bit of butter for a tasty pasta dish the next day.
- Substitute vegetables: Feel free to customize the vegetables in the soup based on what you have available. Carrots, bok choy, or spinach would be great alternatives.
Enjoy your Buckwheat Noodles and Oriental-Style Soup!
This dish combines fresh, wholesome ingredients into a deliciously light but satisfying meal. Whether you make your own noodles or opt for store-bought, the flavor-packed soup will bring warmth and comfort to your table. Perfect for a quick weeknight dinner or a cozy weekend meal.
