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,
Provided by Bergy
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 16
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.
ASIAN VEGETABLE SOUP
This is one of my newly adopted recipes. I have not yet tried it, but have created concoctions similar to this on my own many times. This is an add/delete, feel-free-to-improvise kind of recipe. When I've made things like this in the past, I treated it as a "clean out the fridge" experiment. I would think that shrimp, scallops or other fish or even chicken would work well in this (I've used shrimp and scallops in my own versions of this kind of recipe).
Provided by spatchcock
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Place 1/2 cup of the vegetable stock in a Dutch oven or 3 1/2 - 5 qt saucepan and bring to a boil.
- Add onion, garlic, and gignger; simmer for 3 minutes.
- Stir in remaining stock and soy sauce.
- Cover pot and bring to a gentle boil.
- Add remaining ingredients.
- Test for doneness: noodles should be softened; vegetables should remain crisp/tender.
- Timing - about 8 minutes.
- Top each serving with one of the garnishes.
- VARIATIONS: - substitute 1 c cooked brown rice for the buckwheat noodles peppers, chopped water chestnut, chopped jicama root, shredded spinach, chopped celery, or bamboo shoots.
- EGG THREADS:.
- In a small skillet, heat a little margarine.
- When it begins to bubble, add 1 egg beaten with a little cold water.
- Tilt the pan so the yolk mixture coats it in a thin layer, the thinner the better.
- When the egg is lightly cooked, turn it out onto a cutting board.
- Slice it into very thin strips with a sharp knife. (makes about 1/3 cup).
Nutrition Facts : Calories 67.3, Fat 1.8, SaturatedFat 0.4, Sodium 274.1, Carbohydrate 8.5, Fiber 2.4, Sugar 3.5, Protein 5.7
BUCKWHEAT NOODLE AND CHICKEN SOUP
Provided by Molly O'Neill
Categories lunch, weekday, soups and stews, main course
Time 20m
Yield Four servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 360, UnsaturatedFat 3 grams, Carbohydrate 55 grams, Fat 5 grams, Fiber 1 gram, Protein 28 grams, SaturatedFat 1 gram, Sodium 1056 milligrams, Sugar 5 grams, TransFat 0 grams
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