Pumpkin Chayote Soy Milk Buckwheat Noodle Soup
Pumpkin Chayote Soy Milk Buckwheat Noodle Soup
2 tbsp Soy beans
half Pumpkin (620g)
1 Chayote (300g)
Buckwheat noodles (200g to 400g to suit)
Salt 1 tsp for topping, ½ tsp for noodles. ¼ tsp of salt for the soup of each bowl.
½ tsp Oil
Water total 3 litres: 1 Litre for soy milk. 2 litres to cook noodles.
1. Home made soy milk suits the best. As I can make thick soy milk. You may prepare the soy milk earlier. Soy milk from market will also do the job.
2. Soak soy beans overnight for better taste.
3. Be careful of the heat when pour soy milk.
4. Keep pumpkin skins.
5. Sliced pumpkin and chayote can be cooked quicker and taste great.
6. Add salt when cooking Buckwheat noodles may bring up the taste.
7. Cooking the vegetables with lid covered will speed the vegetables to be cooked.
8. When cooking the sauce with lid covered, reduce heat to prevent spill.
9. Enjoy this high protein recipe.
A. Make Soy Milk.
1. Soak the soy beans overnight.
2. Wash the soy beans.
3. Put the soy beans into the soy milk maker.
4. Add 1 litre of water into the soy milk maker.
5. Close the lid.
6. Plug in the power.
7. Choose “Premium soy milk”.
8. Press “Start”.
8. Soy milk will be ready in half an hour.
B. Wash and cut sauce veggies.
1. Brush the pumpkin. Pumpkins are nice with their skins.
2. Wash the chayote.
3. Cut pumpkin into smaller pieces so I can take the seeds off.
4. Then cut the pumpkin into slices.
5. Cut chayote into four. Take chayote’s seeds off.
6. Slice the chayote.
C. Pot cook Buckwheat noodles. (Sauce may be cooked at the same time when cooking noodles.)
1. Heat a pot with 2 litres of water. Bring it to boil.
2. Add ½ tea spoon of salt to the pot.
3. Once boiled, add buckwheat noodles.
4. Stir the noodles.
5. When it is boiling again, cook for 10 minutes.
6. In 10 minutes, turn off the heat.
7. Buckwheat noodles are ready.
D. Cook the Sauce vegetables.
1. Heat a wok or a sauce pot.
2. Add ½ tea spoon of oil.
3. Add pumpkins.
4. Stir the pumpkins.
5. Add 1 tea spoon of salt.
6. Pour 250 ml of soy milk into the wok. (Soy milk is prepared at Procedure A)
7. Cover the wok with lid.
8. When boiling, reduce heat to medium high. Cook for 2 minutes.
9. In 2 minutes, open the lid.
10. Add chayote.
11. Close the lid. Cook for another 1 minute.
12. In 1 minute, open the lid. Check if they are cooked.
13. Turn off the heat.
14. Sauce vegetables are cooked.
E. Serve
1. Pour 150 ml of soy milk into an empty bowl.
2. Add ¼ tea spoon of salt into the bowl.
3. Take cooked Buckwheat noodles from Procedure C into the bowl.
4. Put the sauce vegetables from Procedure D on top.
5. Enjoy.
