Simple Japanese Buckwheat Noodle Soup
1 serving
60 minutes
Simple Japanese soup with buckwheat noodles is a refined blend of traditional ingredients that conveys the spirit of Japanese cuisine. Buckwheat noodles, known as soba, have a rich nutty flavor and pair wonderfully with aromatic chicken broth. The dish's origins trace back to ancient Japan, where soba noodles were popular among samurai for their nourishment. Tender chicken fillet soaked in soy sauce and spices adds depth to the soup's flavor, while boiled egg and fresh herbs create a harmonious texture combination. The mild heat of red chili pepper and crunchy sesame seeds add zest, making each spoonful rich and warming. This soup is not only nutritious but also comforting—an ideal choice for a cool evening or light lunch that embodies a balance of taste and health.
1
We boil the broth and noodles separately.
- Chicken broth: 300 ml
- Buckwheat noodles: 80 g
2
Then slice the fillet and fry it with salt, black pepper, and soy sauce (1 tablespoon).
- Chicken fillet: 200 g
- Salt: to taste
- Ground black pepper: to taste
- Soy sauce: 2 tablespoons
3
Pour in the broth, then add noodles, fillet, boiled egg, and ramson leaves.
- Chicken broth: 300 ml
- Buckwheat noodles: 80 g
- Chicken fillet: 200 g
- Chicken egg: 1 piece
- Wild garlic: 3 stems
4
Add a tablespoon of soy sauce and sprinkle with sesame and pieces of chili pepper.
- Soy sauce: 2 tablespoons
- Sesame: to taste
- Red chili pepper: to taste