Buckwheat Noodle And Chicken Soup Recipes

Steps:

• Place the water and lemon slices in a small saucepan and bring to a simmer. Add the chicken breasts, cover and simmer until cooked through, about 8 minutes. Remove the chicken from the liquid and cut into thin strips. Season with 1/4 teaspoon of the salt and pepper to taste.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add the noodles and cook until al dente, about 5 minutes. Drain the noodles, rinse and drain again.
• Place the chicken broth in a saucepan and bring to a simmer. Season with the remaining 2 teaspoons salt. Mound the noodles in the center of 4 soup plates. Top with the chicken and sprinkle with scallions. Ladle the broth around the noodles and serve immediately.

Steps:

• Bring a large pot of water to a boil. Meanwhile, combine the chicken thighs, chicken broth, sliced ginger, scallion whites, 3/4 teaspoon salt and a few grinds pepper in a large saucepan. Cover and bring to a simmer over medium-high heat, about 8 minutes. Uncover and gently simmer until the chicken is cooked through, 5 to 10 more minutes.
• While the chicken cooks, trim the snap peas and thinly slice. Peel the carrots and halve lengthwise, then thinly slice.
• Add the soba noodles to the boiling water and cook as the label directs. Drain and rinse under warm water, then vigorously shake off the water. Divide among bowls.
• Using tongs, remove the chicken to a plate. Discard the ginger and scallions from the broth and skim off any foam. Shred the chicken and return to the broth. Add the shiitakes and carrots, return to a simmer and cook until the vegetables are tender, about 3 minutes. Stir in the soy sauce and lemon juice; season with salt and pepper. Stir in the snap peas.
• Ladle the soup over the noodles. Top with the scallion greens and grated ginger; sprinkle with shichimi togarashi.

Steps:

• In a large pot, boil 6 cups of water; add the salt.
• Add the noodles, reduce heat slightly, and boil for about 3 minutes or until tender.
• Place noodles in a colander and rinse thoroughly in cold water.
• Drain water completely, toss lightly in the sesame oil, and set aside.
• For the stir-fry, heat a heavy skillet and add oil.
• Keep on a high heat and add garlic and ginger for one minute, stir with a wooden spoon.
• Add the rest of the vegetables a little at a time to keep heat up, except the snap peas.
• Toss, flip, or just use a wooden spoon to coat vegetables and prevent scorching.
• Add the nama shoyu (or tamari) and 2 tablespoons water.
• Finally, add the snap peas for 1 minute.
• Toss in a bowl with the noodles and serve.
• Garnish with fresh cilantro, and serve chicken breasts on the side.

Steps:

• In a medium stockpot, bring chicken stock to a simmer over medium heat. Add chicken breasts; return to a simmer. Reduce heat; simmer until chicken is cooked through, about 20 minutes. Transfer chicken to a plate, and set aside until cool enough to handle. Cover, and keep the stock at a low simmer.
• Meanwhile, bring a medium saucepan of water to a boil over high heat. Add salt, and stir in soba noodles. Cook until soba is al dente according to package instructions. Drain; set aside.
• Remove the chicken meat from bones, and shred into bite-size pieces. Add tofu to simmering stock just until heated through. Season with salt and pepper.
• To serve, ladle stock and tofu into soup bowls. Add shredded chicken to each bowl, and mound soba noodles in the center. Sprinkle with the carrots and radishes; garnish with watercress and cilantro.

Steps:

• 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.