Buckwheat Noodles And Oriental Style Soup

Total Time: 55 mins Preparation Time: 40 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 cups buckwheat flour
• 1 1/2 cups flour
• 1 cup water, approximately
• 1 tablespoon vegetable oil
• 2 garlic cloves, finely chopped
• 1/4 cup onion, sliced
• 6 mushrooms, thinly sliced
• 6 cups beef stock or 6 cups vegetable stock
• 4 tablespoons soy sauce
• 2 tablespoons wasabi
• 1 tablespoon honey
• 1 tablespoon balsamic vinegar
• 1/4 cup yellow zucchini or 1/4 cup green zucchini, 1/2 inch cubes, unpeeled
• 1/4 cup green peppers (or both) or 1/4 cup red pepper, thinly sliced (or both)
• 1/4 cup frozen peas or 1/4 cup fresh peas
• salt & pepper

Recipe

• 1 noodles.
• 2 mix the buckwheat & flour in a large bowl.
• 3 using one hand and pouring approximately 3/4 of the water into the flour, swirl the flour around mixing it with the water.
• 4 this step should be done quickly.
• 5 set the remaining water aside.
• 6 using both hands, pick up chunks of dough, squeeze and drop it back into the bowl.
• 7 keep doing this until the water and flour are well mixed.
• 8 your dough should be pliable but not sticky.
• 9 add remaining water if necessary.
• 10 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.
• 11 if you do not have a mixer knead by hand as you would bread dough.
• 12 this may take you 15 minutes or more until the dough forms a ball and has a shiny look.
• 13 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.
• 14 using a sharp knife cut into 1/4-inch noodles, separate them and hang on a pasta rack or spread out on paper towels.
• 15 continue doing this until you have cut up all the dough.
• 16 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.
• 17 place noodles in a bowl.
• 18 soup.
• 19 heat saucepan, add oil, saute the garlic, onions and mushrooms approximately 4 minutes.
• 20 add stock, soy, wasabi, honey & balsamic vinegar.
• 21 bring to a boil, add zucchini, peas & peppers.
• 22 simmer for not more than 5 minutes -- you want the vegetables to remain crisp.
• 23 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.
• 24 for vegetarian use only the vegetable broth.