This recipe has two parts to it – the dandelion part and the noodles. The dandelion ‘soup’ can be served on its own, or with anything else you like, and of course the noodles are soba noodles, so you probably know how you like them.
I’ll start with the dandelion part. I weeded two patches of garden and found some dandy looking ‘lions. This is the best time of the year to eat the greens, before the flowers appear, as this is when they are at their sweetest. The roots also looked thick, crisp and white on the inside. I have made tea and ersatz coffee with them before, but wanted to do something else, so I thought of combining them in a soup. The roots are a little bitter when raw, but lose most of that bitterness when cooked. I decided to offset the slight bitterness of the greens with something sweet, which made me think of adding something sour, which in turn suggested hot and spicy. With the saltiness of the soya sauce, I think I covered every taste we have.
For more on identifying dandelions and their spectacular nutritional value, check out this site.
To make the soup, you will have to clean the leaves several times to make sure they are really clean. I don’t bother cleaning the roots too much, as I peel and then rinse them. Of course, you can use a mixture of other greens too. Because it is a soup, quantities can vary, as can the ingredients. I used mushrooms, green onions and flavourings, such as chili, garlic and ginger. Pretty simple really.
Sweet and Sour Dandelion Soup
4 cups water
a handful of chopped, cleaned dandelion roots
1 in. ginger root, sliced thinly
4 medium sized mushrooms, chopped
2 green onions, chopped
2 cloves of garlic
1 hot chili pepper, chopped (or dried flakes or hot sauce to taste)
4 Tbsp soya sauce
2 Tbsp rice wine vinegar
2 Tbsp honey
Mix all these ingredients in a saucepan, heat and simmer until the dandelion roots and ginger are well cooked. Just before serving, add a big handful of dandelion greens and cook for another couple of minutes.
Such a soup suggested to me soba noodles – but I didn’t have any – so had to make some. I started making soba noodles long ago, in a far-away country where I couldn’t buy them. I decided just to mix buckwheat flour with water, roll and cut it like any other pasta, and that was it. The best soba noodles I had ever had. Now I have the luxury of being able to consult the internet, and it seems it is harder to do right after all. But maybe that’s not the internet’s fault. I think my buckwheat is the wrong kind. Yes, not all buckwheat is made equal, and I believe mine is of a course nature. If you have the choice and want to make your own, I would buy a very fine flour in an Asian shop. The type you want is called sobakoh. But if you are like me, have no choice, but still want to make your own, just use whatever buckwheat you have. They will still be good, they will just break more easily. Another solution is to mix 3 parts buckwheat with 1 part wheat flour. I might do that next time just to compare.
I did do two things I never tried before. One was to use a food processor to mix the dough because now I have one. The other was to add boiling water to the flour – a process I can’t justify but it seemed to work quite well.
1 cup of buckwheat flour
1/2 cup boiling water (approx.)
Add the boiling water slowly to the flour while processing until the dough forms into a ball.
You can also do this by hand, in which case you should mix it in a bowl and kneed once you are able to form a ball.
Divide the ball in two and roll each piece on a floury board into a rectangle. No need to make it super thin, – it will probably start breaking if you get it too thin.
In my first attempt I cut the strands by hand, which is quite easy to do, but mine did not look very neat.
For my second batch I used my pasta maker. I got more breakage, but it looked neater.
Put the pasta into a big pan of boiling water – give it lots of room so it doesn’t stick together – and boil for 1 minute. Strain through a sieve, and run it under cold water, shaking the sieve to prevent the strands from sticking.
To serve, spoon some noodles into a dish.
Ladle out the soup on top and garnish with something green. I used green onions.
So anyone at Angie’s Fiesta Friday #13 up for trying a sweet and sour soup made with entire dandelion plants and some slightly fractured soba noodles, I hope you enjoy this thoroughly original, tried and tested only by me recipe.