Warm Buckwheat Noodle Soup
How to Make Buckwheat Noodle Soup with Leftover Dashi Broth
I made a hearty bowl of warm buckwheat noodles using the leftover solids from my buckwheat dashi broth! This recipe transforms simple leftovers into a comforting and flavorful meal, perfect for a chilly day.
Broth Ingredients
- 4 servings of buckwheat noodles
- All leftover solids from buckwheat dashi broth
- 10 cups water
Toppings & Seasoning for Warm Noodles
- 1 stalk green onion (thinly sliced)
- 2 sheets fish cake (thinly sliced lengthwise)
- 2 handfuls rehydrated seaweed
- 1 Tbsp minced garlic
- 1 Tbsp fish sauce
- 1 Tbsp soy sauce for soup
- 1 stalk green onion (thinly sliced)
- 2 sheets fish cake (thinly sliced lengthwise)
- 2 handfuls rehydrated seaweed
- 1 Tbsp minced garlic
- 1 Tbsp fish sauce
- 1 Tbsp soy sauce for soup
Cooking Instructions
Step 1
To create a delicious warm buckwheat noodle soup, we’ll first make a flavorful broth using the leftover solids from the buckwheat dashi. Place all these leftover solids into a wok or pot. These solids already contain a lot of flavor, which will deepen the taste of your broth.
Step 2
Add 10 cups of water to the pot and simmer over medium heat for about 30 minutes. Slow simmering allows the flavors from the solids to fully infuse into the water, creating a rich broth. Skim off any foam that rises to the surface during simmering for a cleaner broth.
Step 3
While the broth is simmering, let’s prepare the toppings for the noodle soup. First, wash one stalk of green onion and slice it thinly. The sliced green onion will add a refreshing taste and aromatic fragrance to the soup.
Step 4
Next, thinly slice two sheets of fish cake lengthwise. Fish cake adds a pleasant chewy texture and a savory umami flavor to the broth. If you’re cooking for children, they usually enjoy fish cake, so it’s a great addition.
Step 5
Now, let’s check on the broth that has been simmering for 30 minutes. The ingredients should have infused their flavor, and a delicious aroma should be rising.
Step 6
Carefully strain the hot broth through a fine-mesh sieve, discarding the solids. This process yields a clear and clean broth. You can save the solids and use them as a side dish with a separate seasoning, if you wish.
Step 7
This clear broth, simmered for a second time, is the base for our warm buckwheat noodle soup. Although its color is lighter than the initial broth, the deep savory flavor remains. We’ll use this broth to make the noodle soup.
Step 8
Soak about two handfuls of dried seaweed in cold water to rehydrate it. Seaweed adds a fresh, oceanic flavor and a soft texture, making the noodle soup more substantial. Once rehydrated, lightly rinse the seaweed under running water and gently squeeze out excess moisture.
Step 9
Now, pour the clear broth back into the pot and bring it to a boil. Once boiling, add the sliced green onions and fish cake. Then, add the rehydrated seaweed and 1 tablespoon of minced garlic to the pot and continue to simmer. The garlic will make the broth taste even more refreshing.
Step 10
It’s important to adjust the seasoning of the noodle soup to your personal taste. Here, we’ve seasoned it with 1 tablespoon of fish sauce and 1 tablespoon of soy sauce for soup. Using both fish sauce and soy sauce provides a good balance of umami and depth. Always taste and adjust the amount according to your preference. You can also add a pinch of salt.
Step 11
Finally, it’s time to cook the buckwheat noodles. The cooking time for buckwheat noodles can vary depending on the brand, so be sure to check the instructions on the noodle package and cook them for the specified time. Overcooking can make the noodles mushy and affect their texture.
Step 12
Once the buckwheat noodles are cooked, rinse them briefly under cold water to remove excess starch. Drain them well and arrange them attractively in a serving bowl. The chewy buckwheat noodles will enhance the overall flavor of the soup.
Step 13
Finally, ladle the hot, freshly prepared broth generously over the buckwheat noodles. Your delicious warm buckwheat noodle soup is now complete! Serve it with kimchi or pickled radish for an even more enjoyable meal. Look how a wonderful meal can be made from leftovers!
