Best 2 Buckwheat Noodles And Oriental Style Soup Recipes

Embark on a culinary journey to discover the captivating flavors of buckwheat noodles and oriental-style soup, a harmonious blend of textures and tastes that will tantalize your palate. Dive into the depths of buckwheat's nutty flavor, perfectly complemented by the aromatic broth infused with ginger, garlic, and the subtle heat of chili flakes. This delectable dish is not only a feast for the senses but also a testament to the culinary traditions of the Orient, where bold flavors and exquisite simplicity converge.

Our collection of recipes offers a diverse range of options to suit every taste and preference. Whether you seek a classic rendition or a contemporary twist, we have you covered. From the traditional Japanese soba noodles in a delicate dashi broth to the vibrant Vietnamese bun cha with its tangy dipping sauce, each recipe captures the essence of oriental cuisine.

For those who enjoy the spicy kick, the Korean japchae will set your taste buds ablaze with its combination of chewy noodles, stir-fried vegetables, and a fiery sauce. And if you're craving a hearty and comforting meal, the Chinese zhajiangmian, with its minced meat and savory sauce, is sure to hit the spot.

No matter your choice, each recipe promises a symphony of flavors that will transport you to the bustling streets of Tokyo, the vibrant markets of Hanoi, or the lively alleyways of Beijing. So, gather your ingredients, prepare your palate, and embark on this culinary adventure that celebrates the harmonious union of buckwheat noodles and oriental-style soup.

Let's cook with our recipes!

KOREAN CHILLED BUCKWHEAT NOODLES WITH CHILLED BROTH AND KIMCHI

Korean Chilled Buckwheat Noodles With Chilled Broth and Kimchi image

This recipe is inspired by the signature Korean summer noodle dish, naeng myung. The traditional dish is made with a strong beef broth. I'm using a vegetarian broth I make with dried mushrooms and kelp, adapted from a recipe in Deborah Madison's "Vegetarian Cooking for Everybody." You could also use chicken stock. The dish can include chicken or meat, or it can be vegetarian, as this version is, with tofu standing in for chicken. It can also be vegan if you omit the boiled eggs. Make the broth a day ahead so that it will be nice and cold.

Provided by Martha Rose Shulman

Categories dinner, easy, lunch, soups and stews, main course

Time 40m

Yield Serves 4

Number Of Ingredients 19

Ingredients

6 dried shiitake mushrooms or a small handful of dried porcinis or other dried mushrooms
1 bunch scallions, sliced, or 1/2 cup chopped chives
1 4- to 6-inch stick of kombu
1 medium carrot, sliced thin
A handful of mushroom stems, or a couple of dried shiitakes
5 cups water
Soy sauce to taste
Salt and sugar to taste
9 ounces soba noodles (1 package imported)
2 tablespoons dark sesame oil
1 cup, tightly packed, cabbage kimchi, cut in thin strips (more to taste; we love it)
6 ounces firm tofu, cut in small cubes
1 bunch scallions, cut lengthwise into threads
1/2 European cucumber (about 6 ounces), cut into fine 4-inch long julienne
1/2 Asian pear or firm, ripe plum or pluot, peeled (pear only), seeded and cut into 2- or 3-inch long julienne
2 hardboiled eggs, cut into quarters
2 tablespoons seasoned rice vinegar
Korean chili powder to taste (optional)
Chopped cilantro or sprigs for garnish

Steps:

Make the broth. Combine all the ingredients for the broth except the salt and sugar in a saucepan and bring to a simmer. Cover and simmer 20 minutes. Strain. Season to taste with salt and sugar if desired. Place in the refrigerator until cold.
Cook the soba noodles. Drain well and toss with 1 tablespoon of the sesame oil. Place in the refrigerator and chill while you prepare the other ingredients.
Toss the kimchi with the remaining sesame oil and refrigerate. Chill all of the other ingredients.
Divide the noodles among 4 wide bowls. Arrange the tofu, pear or plum and vegetables on top of and around the noodles and top with wedges of boiled egg. Stir the vinegar into the cold broth. Taste and adjust salt and sugar. Ladle into the bowls. Garnish with Korean chili powder and cilantro if desired, and serve. Guests should stir the mixture so that the kimchi flavors the broth and noodles.

Nutrition Facts : @context http, Calories 18, UnsaturatedFat 0 grams, Carbohydrate 3 grams, Fat 1 gram, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 93 milligrams, Sugar 0 grams, TransFat 0 grams

BUCKWHEAT NOODLE AND CHICKEN SOUP

Buckwheat Noodle And Chicken Soup image

Provided by Molly O'Neill

Categories lunch, weekday, soups and stews, main course

Time 20m

Yield Four servings

Number Of Ingredients 8

Ingredients

1 cup water
2 thin slices lemon
1/2 pound boneless, skinless chicken breasts
2 1/4 teaspoons salt
Freshly ground pepper to taste
1/2 pound Japanese buckwheat noodles
3 scallions, thinly sliced
4 cups chicken broth

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

Tips:

Soak the buckwheat noodles: Soaking the buckwheat noodles before cooking helps to soften them and remove any bitterness. You can soak them for as little as 30 minutes or up to overnight.
Use a large pot for the soup: You'll need a large pot to cook the soup in, as it will need to hold the noodles, vegetables, and broth.
Don't overcook the noodles: Buckwheat noodles cook quickly, so be careful not to overcook them. They should be cooked until they are al dente, or slightly chewy.
Add the vegetables towards the end of cooking: This will help to ensure that they don't get overcooked.
Season the soup to taste: Add salt, pepper, and other seasonings to taste. You can also add a bit of Sriracha or chili sauce for some heat.
Serve the soup immediately: Buckwheat noodles are best served immediately after they are cooked. They can be topped with grated Parmesan cheese, fresh herbs, or a squeeze of lemon juice.

Conclusion:

This buckwheat noodle soup is a delicious and easy-to-make meal that is perfect for a quick lunch or dinner. The buckwheat noodles are a good source of fiber and protein, and the soup is packed with vegetables. This soup is also a great way to use up leftover chicken or tofu. So next time you're looking for a healthy and flavorful meal, give this buckwheat noodle soup a try!