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How to Make Buckwheat Udon Recipe
Buckwheat is a pseudo wheat that makes great noodles. Some people can tolerate Buckwheat even if they can't tolerate wheat so it's a good alternative. Make this noodles from scratch and make this Udon Noodle Soup when you crave noodles!
Course
Entree
Cuisine
Asian
Keyword
Noodles
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
2
Calories
161
kcal
Author
Karen Lee
Ingredients
1
c
Kombu Broth
You can also use chicken or beef broth
1
tablespoon
Soy Sauce
or Tamari or Coconut Amino
1
teaspoon
Sesame Seed Oil
1
Medium Onion
sliced
1
Cup
Enoki Mushrooms
2
Cups
Chopped Greens of your choice
Bok Choy or Spinach or Watercress
¼
Red Bell Pepper - sliced
¼
Cup
Napa Cabbage
green cabbage will work too
½
Cup
Scallions
chopped
tablespoon
Toasted Sesame Seeds
¼
Cup
chopped Cilantro
2
Large eggs
(optional)
US Customary
-
Metric
Instructions
Bring broth to boil.
Add all the ingredients except for toasted sesame seeds, chopped scallions, and cilantro, if using.
Bring to boil, watching to make sure it doesn't overflow.
Add the eggs and stir very gently without breaking the egg yolk
Put the buckwheat noodles in a soup bowl, add the broth and vegetables.
Garnish with sesame seeds, chopped scallions, and cilantro.
Serve immediately!
Nutrition
Calories:
161
kcal
|
Carbohydrates:
14
g
|
Protein:
11
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Cholesterol:
163
mg
|
Sodium:
620
mg
|
Potassium:
568
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
1570
IU
|
Vitamin C:
40.2
mg
|
Calcium:
68
mg
|
Iron:
2.3
mg