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Buckwheat Noodle Soup (Misoa Kuah) Recipe

Buckwheat Noodle Soup (Misoa Kuah) Recipe

Buckwheat Noodle Soup (Misoa Kuah) Recipe

There’s something so incredibly comforting about noodles, particularly when they are in a warm soup. As a child I would get to indulge in this nutritious, delicious Buckwheat Noodle Soup whenever my mother wanted to prepare something quick and easy without sacrificing taste or nutrients. I could smell the sweet shrimp-infused stock and fragrant garlic emanating from the kitchen as I eagerly peeked from afar. The soft noodles in the delicate stock give such a warm swirl of mellow flavors, soothing away remnants of a bustling day. These thin, white noodles are amongst the most delicate of all noodles and are readily available in a dry, packaged form. The noodles beautifully capture the natural sweetness of the shrimp stock.

Ingredients :

    • 10 cups (2.25 liters) water
    • 1/2 lb (250 g) fresh medium shrimp, shelled with tails left on
    • 7 oz (200 g) misoa noodles (somen) or rice stick noodles
    • 20-30 cloves garlic, minced
    • 1/2 large bitter melon, cut into small pieces (use cucumber or zucchini as a substitute)
    • 2 teaspoons salt
    • 1½ tablespoons sugar

Method :

    1. Bring the water to a vigorous boil in a large pot over high heat.
    2. Once the water has come to a boil, toss in the shrimp, simmering for just about 1 to 2 minutes.
    3. Gently add the misoa noodles, simmering for another 4 to 5 minutes, stirring occasionally.
    4. Combine the garlic, bitter melon, salt, and sugar, stirring thoroughly into the noodles. Turn off the heat and serve immediately.

SERVES 4
PREPARATION TIME : 10 MINUTES
COOKING TIME : 10-15 MINUTES