Ingredients

Instructions

  1. Noodles.
  2. Mix the buckwheat & white 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.