Wild Soba Noodles
So here’s the Wild American version of soba noodles. In Japan, these thin noodles are oftentimes hand-crafted, the more buckwheat used the more desirable they are. Mine are a bit rough, but the slightly sweet flavor of the California buckwheat (Eriogonum fasciculatum) is amazing, and it’s just so fun to eat something that grows wild right out your own backdoor.
These noodles are a delicious addition to a bowl of miso soup. Miso is so wonderful in its flexibility of ingredients you can throw in the pot. For this pot I had some local spring onions, local garlic, powdered wild ginger from MN, inner core of locally grown broccoli, some Bragg’s liquid amino’s, local olive oil, sesame seeds, and precooked wild soba noodles.
Wild Soba Noodles
1 cup finely ground California buckwheat flour
1 cup unbleached white flour, or flour of your choice
dash of salt
2 eggs
2 Tbsp olive oil
1/4 to 1/2 cup water
Mix dry ingredients in large mixing bowl. Make a well in the center and pour in eggs, olive oil and water. Start mixing from the center of the well until all of the dry ingredients have been mixed in. If you need more moisture, simply add some water. Too wet, add some more flour. Divide dough into 4 separate dough balls and cover with a towel to keep in the moisture. Take out one dough ball and place onto well floured surface. Roll out into a thin wide sheet and cut your noodles. Hang them on the back of a chair, or wherever you can find some space (I used my clothes drying rack). You can make them as thin or as wide as you like. To cook bring water to a full boil. Place noodles in and cook for roughly 5 minutes.
Comment
California buckwheat chapati Christopher Nyerges' Wild Food Outing
