Phapar Soup (Buckwheat Noodle Soup)

Ingredients

• 6 oz Buckwheat Noodles (Phapar)
• 1 medium Carrot
• 1/2 medium Bell Pepper
• 4 oz Spinach
• 1 medium Onion
• 3 cloves Garlic
• 1 inch Ginger
• 6 cups Vegetable Broth
• 2 tbsp Soy Sauce
• 1 tsp Sesame Oil
• 2 stalks Green Onions
• 1 tbsp Olive Oil

Instructions

1. 1Bring a large pot of water to a rolling boil over high heat. Add the 6 oz of Buckwheat Noodles and cook for 5 to 7 minutes, stirring occasionally, until they are tender but still firm to the bite. Carefully drain the noodles in a colander and set them aside.
2. 2While the noodles cook, prepare the vegetables. Peel and finely dice the 1 medium Onion into 1/4-inch pieces. Peel and mince the 3 cloves of Garlic. Peel the 1 inch of Ginger and grate it finely.
3. 3Peel the 1 medium Carrot and slice it into thin 1/8-inch rounds. Core and slice the 1/2 medium Bell Pepper into thin 1/4-inch strips.
4. 4Place a large heavy-bottomed pot on the stove over medium heat (approximately 350°F / 177°C). Add the 1 tbsp of Olive Oil and heat it for 30 seconds, until it shimmers slightly. Add the diced 1 medium Onion to the pot and cook, stirring occasionally, for 5 minutes until the onion pieces appear soft and translucent.
5. 5Add the minced 3 cloves of Garlic and the grated 1 inch of Ginger to the pot. Stir constantly for 1 minute until you can clearly smell their aromatic fragrance.
6. 6Add the sliced 1 medium Carrot and the sliced 1/2 medium Bell Pepper to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften slightly.
7. 7Pour in the 6 cups of Vegetable Broth. Increase the heat to high and bring the broth to a rolling boil, which typically takes 5 to 7 minutes.
8. 8Carefully add the cooked 6 oz of Buckwheat Noodles and the 4 oz of Spinach to the boiling broth. Stir in the 2 tbsp of Soy Sauce and the 1 tsp of Sesame Oil. Cook for 2 minutes, stirring gently, until the spinach leaves have completely wilted and softened.
9. 9Serve the Phapar Soup immediately. Slice the 2 stalks of Green Onions thinly into 1/8-inch rounds. Garnish each bowl of soup with the sliced 2 stalks of Green Onions.

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