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1
Noodles.
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2
Mix the buckwheat & white flour in a large bowl.
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3
Using one hand and pouring approximately 3/4 of the water into the flour, swirl the flour around mixing it with the water.
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4
This step should be done quickly.
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5
Set the remaining water aside.
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6
Using both hands, pick up chunks of dough, squeeze and drop it back into the bowl.
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7
Keep doing this until the water and flour are well mixed.
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8
Your dough should be pliable but not sticky.
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9
Add remaining water if necessary.
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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.
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11
If you do not have a mixer knead by hand as you would bread dough.
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12
This may take you 15 minutes or more until the dough forms a ball and has a shiny look.
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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.
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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.
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15
Continue doing this until you have cut up all the dough.
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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.
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17
Place noodles in a bowl.
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18
Soup.
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19
Heat saucepan, add oil, saute the garlic, onions and mushrooms approximately 4 minutes.
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20
Add stock, soy, wasabi, honey & balsamic vinegar.
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21
Bring to a boil, add zucchini, peas & peppers.
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22
Simmer for not more than 5 minutes -- you want the vegetables to remain crisp.
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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.
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24
For Vegetarian use only the Vegetable broth.
