Loofah Edamame Chinese Cabbage Buckwheat Noodle Soup
Loofah Edamame Chinese Cabbage Buckwheat Noodle Soup
1 to 2 Loofah (580g)
80g Edamame
Chinese Cabbage 3 leaves (280g)
Buckwheat Noodle 300g or suit
Salt ½ tsp for soup, ½ tsp for Noodle
Water 800ml for soup, 2 litres of Water to cook noodles
Oil couple drops
Sesame oil 1-2 drops (optional to use)
1. To defrost, just take the edamame from the fridge before wash other vegetables.
2. Cut loofah’s both ends off.
3. Cut Chinese cabbage into 2cm to 3cm small pieces.
4. Need to cook Chinese cabbage in the soup for 20 minutes for better taste feeling.
5. Don’t cook loofah and edamame for too long. Cooked is fine.
6. Add salt to noodle pot will make the noodles tasty and blend with soup and veggies.
7. Cook steps A and B in around the same time, and aiming to finish both cooking at the same time as well.
1. Take edamame from the fridge. Let them defrost a bit.
2. Wash the loofahs.
3. Wash the Chinese cabbage.
4. Peel off the skins of loofah.
5. Cut loofah’s both ends off. Cut them into small pieces.
6. Cut Chinese cabbage into small pieces, about 2cm to 3cm pieces.
7. Following cooking steps A and B may be cooked at the same time.
A: Cook the Chinese cabbage soup.
1. Fill a pot with 800ml of water. (soup pot)
2. Add Chinese cabbage into the pot.
3. Heat the pot. Bring it to boil.
4. Once it is boiling, add ½ tea spoon of salt.
5. Drip 1 to 2 drops of oil.
6. Reduce the heat while still keep the soup boiling.
7. Cook for 20 minutes.
8. In 20 minutes, bring up the heat.
9. Add edamame.
10. Add loofahs.
11. Wait for the soup to boil again.
12. After the soup is boiling again, reduce heat.
13. Cook for another 3 minutes. Still keep the soup boiling.
14. In 3 minutes, turn off the heat.
15. Loofah edamame Chinese cabbage soup is cooked.
B. Cook noodles.
1. Add 2 litres of water into another pot. (noodle pot)
2. Heat the noodle pot and bring it to boil.
3. Add ½ tsp of salt into the noodle pot.
4. Once the noodle pot is boiling, add buckwheat noodles.
5. Stir the noodles.
6. When the pot is boiling again, keep the lid open.
7. Keep it boiling for 10 minutes.
8. In 10 minutes. Turn off the heat.
C. Serve
1. Transfer the noodles into a big bowl.
2. Scoop Loofah, edamame, Chinese cabbage and the soup from Procedure A on top of the noodles.
3. Enjoy.
