Home » Indonesian Cooking » Buckwheat Noodle Soup (Misoa Kuah) Recipe

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.