Asian Style Chicken and Buckwheat Noodle Soup

4 servings

40 minutes

This chicken and buckwheat noodle soup, despite its Polish origin, is inspired by Asian flavor traditions. It combines a rich vegetable broth, tender chicken, spicy chili pepper, and savory notes of soy sauce and sesame. The buckwheat noodles add a unique texture to the dish while fresh vegetables provide lightness and balance of flavors. An important feature is the final assembly: ingredients are carefully arranged in a bowl and then poured with hot broth, allowing the aroma to fully unfold. This dish warms wonderfully and offers a rich, spicy taste with subtle sweet hints of carrot and freshness of cucumber. It is perfect for a cozy family dinner or for those who want to enjoy the harmony of Eastern flavors while maintaining European traditions.

Energy value per serving

• Calories: 259.8
• Proteins: 26.6g
• Fats: 4.9g
• Carbohydrates: 26.6g

Ingredients

• Buckwheat noodles: 100 g
• Green: to taste
• Onion: 1 pc
• Carrot: 1 pc
• Chicken egg: 2 pc
• Sesame: 3 g
• Chicken fillet: 300 g
• Soy sauce: to taste
• Salt: to taste
• Chili pepper: 1 pc
• Garlic: 1 pc
• Water: 1 l
• Seasonings: to taste
• Cucumbers: 1 pc
• Vegetable oil: to taste
• Ground black pepper: to taste

Cooking steps

1. We make a simple vegetable broth. Boil carrots, onions, and chili peppers after cleaning and cutting them in half. Cooking time is 30 minutes. Add non-coloring spices, salt, and pepper. Strain the broth. To clarify, you can crack a raw egg and boil for 4 minutes, then strain.

   Required ingredients:

   • Carrot: 1 piece
   • Onion: 1 piece
   • Chili pepper: 1 piece
   • Seasonings:  to taste
   • Salt:  to taste
   • Water: 1 l
   • Chicken egg: 2 pieces

2. We do not throw away the vegetables from the broth. We cut the carrot into strips and the onion in half.

   Required ingredients:

   • Carrot: 1 piece
   • Onion: 1 piece

3. Boil buckwheat noodles in slightly salted water.

   Required ingredients:

   • Buckwheat noodles: 100 g
   • Salt:  to taste

4. Boil the eggs hard, peel them, and cut in half.

   Required ingredients:

   • Chicken egg: 2 pieces

5. We slice the cucumber thinly with a vegetable peeler.

   Required ingredients:

   • Cucumbers: 1 piece

6. Cut the chicken fillet into long strips, 2 cm wide. Then cut along into 1 cm strips.

   Required ingredients:

   • Chicken fillet: 300 g

7. Fry the chicken in vegetable oil over high heat. Add soy sauce to change the chicken's color and a bit of sesame. Lightly salt and pepper.

   Required ingredients:

   • Chicken fillet: 300 g
   • Vegetable oil:  to taste
   • Soy sauce:  to taste
   • Sesame: 3 g
   • Salt:  to taste
   • Ground black pepper:  to taste

8. We chop the greens, boiled chili pepper, and garlic. Do not mix.

   Required ingredients:

   • Green:  to taste
   • Chili pepper: 1 piece
   • Garlic: 1 piece

9. We heat the broth.

   Required ingredients:

   • Water: 1 l

10. Pour the juice from frying the chicken into the bottom of the bowls and divide it into equal portions. Arrange noodles, egg, onion, cucumber, and carrot on the sides. Sprinkle with chili pepper, sesame seeds, and garlic on top. Place the chicken on the edge.

    Required ingredients:

    • Buckwheat noodles: 100 g
    • Chicken egg: 2 pieces
    • Onion: 1 piece
    • Cucumbers: 1 piece
    • Carrot: 1 piece
    • Chili pepper: 1 piece
    • Sesame: 3 g
    • Garlic: 1 piece
    • Chicken fillet: 300 g

11. When everyone sits at the table, we pour the pre-strained warm broth into the plates.

    Required ingredients:

    • Water: 1 l

12. Enjoy your meal!