I have a 1.5 lb. package of Oriental Noodles (buckwheat) with three packets
of soup base powder - a Korean product.
I want to make a third of this, using 1 packet and .5 lb of noodles. The
soup base powder is mixed using cold water to make the COLD soup to pour
over the cooked noodles.

The soup base ingredients a salt, glucose, garlic, soy sauce powder (soy
bean, salt water) monsodium glutamate.

Does anyone have a substitute recipe for this "soup base powder + 1-1/2 cups
cold water" that I can use instead of the packet+water.

Thanks so much.
Dee

Dee Randall wrote:
> I have a 1.5 lb. package of Oriental Noodles (buckwheat) with three
packets
> of soup base powder - a Korean product.
> I want to make a third of this, using 1 packet and .5 lb of noodles.
The
> soup base powder is mixed using cold water to make the COLD soup to
pour
> over the cooked noodles.
>
> The soup base ingredients a salt, glucose, garlic, soy sauce
powder (soy
> bean, salt water) monsodium glutamate.
>
> Does anyone have a substitute recipe for this "soup base powder +
1-1/2 cups
> cold water" that I can use instead of the packet+water.

Your packets sound no different from those that accompany Ramen. I'm
not sure what specifically about the contents of those packets offends
your sensibilities (you don't say) so it's difficult to suggest an
alternative prepared product... perhaps you should simply prepare a
stock to your liking.

Sheldon

"Sheldon" > wrote in message
ups.com...
>
> Dee Randall wrote:
>> I have a 1.5 lb. package of Oriental Noodles (buckwheat) with three
> packets
>> of soup base powder - a Korean product.
>> I want to make a third of this, using 1 packet and .5 lb of noodles.
> The
>> soup base powder is mixed using cold water to make the COLD soup to
> pour
>> over the cooked noodles.
>>
>> The soup base ingredients a salt, glucose, garlic, soy sauce
> powder (soy
>> bean, salt water) monsodium glutamate.
>>
>> Does anyone have a substitute recipe for this "soup base powder +
> 1-1/2 cups
>> cold water" that I can use instead of the packet+water.
>
> Your packets sound no different from those that accompany Ramen. I'm
> not sure what specifically about the contents of those packets offends
> your sensibilities (you don't say) so it's difficult to suggest an
> alternative prepared product... perhaps you should simply prepare a
> stock to your liking.
>
> Sheldon

I had googled "assi soba sauce,"
http://www.ikoreaplaza.com/ikp/index...=KPSM08 SP015
which looks like it is a sauce to be used with soba noodles, although I am
not really looking for an "alternative prepared product."

I would like to prepare a stock for use with these noodles, but I just don't
know how to begin to make something traditionally appropriate for buckwheat
noodles.
I do use the Hot & Spicy Noodles with the packets occasionally, but whatever
is in them, shall I say, does not agree with me, and the same with the Ramen
noodle packets. Whether it is excess salt, MSG or a combination of soysauce
and salt & MSG, I don't know.

I am looking for
>a substitute recipe for this "soup base powder +
> 1-1/2 cups
>> cold water" that I can use instead of the packet+water.

Thanks.
Dee

Dee Randall wrote:
> I have a 1.5 lb. package of Oriental Noodles (buckwheat) with three
> packets of soup base powder - a Korean product.

Next time you can just buy soba noodles for a lower price, right?

> I want to make a third of this, using 1 packet and .5 lb of noodles.
> The soup base powder is mixed using cold water to make the COLD soup
> to pour over the cooked noodles.

I don't know the Korean cold soup; there is a Japanese cold soba dish
more like a pasta salad than a soup. Really good stuff.
>
> [snip] Does anyone have a substitute recipe for this "soup base
> powder + 1-1/2 cups cold water" that I can use instead of the
> packet+water.

I found this Spicy Soba Noodles recipe on Food Network. It looks quite
similar to the dish I have had at Japanese restaurants, but I haven't
made it myself.

1/3 cup soy sauce
2 tablespoons brown sugar
1 tablespoon molasses
3 tablespoons sesame oil
3 tablespoons tahini
3 tablespoons chili oil
3 tablespoons balsamic or red wine vinegar[*]
Salt
1/2 pound soba or Japanese buckwheat noodles
1/2 bunch scallions, white and green parts, thinly sliced
[*] Use Chinese black vinegar, Chinkiang (sp?), if you have it.

Place soy sauce in a saucepan over medium heat, add brown sugar and
bring to a boil. Turn heat to low, stir in molasses, and return to
simmer. Transfer to a mixing bowl. Add sesame oil, tahini, chili oil,
and vinegar, and whisk to combine. Season to taste with salt, if
desired.

Bring a large pot of salted water to a rapid boil. Add noodles, bring
back to a boil, and cook, stirring occasionally, until they just begin
to soften, about 3 minutes. (Soba noodles can overcook very quickly, so
stay nearby.)

Have ready a large bowl of iced water. Drain noodles, plunge in iced
water, and drain again. Place in a colander and rinse well under cold
running water. Combine noodles and sauce, toss well with scallions, and
chill. Serve in small nests on lettucelined plates with Chopped Tofu
and Parsley. [Whatever that is--probably from the tv show when they
did the soba.] -aem

"aem" > wrote in message
oups.com...
> Dee Randall wrote:
>> I have a 1.5 lb. package of Oriental Noodles (buckwheat) with three
>> packets of soup base powder - a Korean product.
>
> Next time you can just buy soba noodles for a lower price, right?
>
>> I want to make a third of this, using 1 packet and .5 lb of noodles.
>> The soup base powder is mixed using cold water to make the COLD soup
>> to pour over the cooked noodles.
>
> I don't know the Korean cold soup; there is a Japanese cold soba dish
> more like a pasta salad than a soup. Really good stuff.
>>
>> [snip] Does anyone have a substitute recipe for this "soup base
>> powder + 1-1/2 cups cold water" that I can use instead of the
>> packet+water.
>
> I found this Spicy Soba Noodles recipe on Food Network. It looks quite
> similar to the dish I have had at Japanese restaurants, but I haven't
> made it myself.
>
> 1/3 cup soy sauce
> 2 tablespoons brown sugar
> 1 tablespoon molasses
> 3 tablespoons sesame oil
> 3 tablespoons tahini
> 3 tablespoons chili oil
> 3 tablespoons balsamic or red wine vinegar[*]
> Salt
> 1/2 pound soba or Japanese buckwheat noodles
> 1/2 bunch scallions, white and green parts, thinly sliced
>
>[*] Use Chinese black vinegar, Chinkiang (sp?), if you have it.
>
> Place soy sauce in a saucepan over medium heat, add brown sugar and
> bring to a boil. Turn heat to low, stir in molasses, and return to
> simmer. Transfer to a mixing bowl. Add sesame oil, tahini, chili oil,
> and vinegar, and whisk to combine. Season to taste with salt, if
> desired.
>
> Bring a large pot of salted water to a rapid boil. Add noodles, bring
> back to a boil, and cook, stirring occasionally, until they just begin
> to soften, about 3 minutes. (Soba noodles can overcook very quickly, so
> stay nearby.)
>
> Have ready a large bowl of iced water. Drain noodles, plunge in iced
> water, and drain again. Place in a colander and rinse well under cold
> running water. Combine noodles and sauce, toss well with scallions, and
> chill. Serve in small nests on lettucelined plates with Chopped Tofu
> and Parsley. [Whatever that is--probably from the tv show when they
> did the soba.] -aem

It looks good, and easy enough, and all ingredients (including the black
vinegar ) are on-hand. I like the idea of chili-oil in it. Sounds great!
I appreciate it.
Dee

>

Dee Randall wrote:
>
> I have a 1.5 lb. package of Oriental Noodles (buckwheat) with three packets
> of soup base powder - a Korean product.
> I want to make a third of this, using 1 packet and .5 lb of noodles. The
> soup base powder is mixed using cold water to make the COLD soup to pour
> over the cooked noodles.
>
> The soup base ingredients a salt, glucose, garlic, soy sauce powder (soy
> bean, salt water) monsodium glutamate.
>
> Does anyone have a substitute recipe for this "soup base powder + 1-1/2 cups
> cold water" that I can use instead of the packet+water.
>
> Thanks so much.
> Dee

My Korean cookbook says to use beef stock (beef cooked with spring onion
and garlic) mixed with the liquid from dongchimi kimchi for cold
noodles.