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.
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.
- Carrot: 1 piece
- Onion: 1 piece
- Chili pepper: 1 piece
- Condiments and 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.
- Carrot: 1 piece
- Onion: 1 piece
3
Boil buckwheat noodles in slightly salted water.
- Soba noodles: 100 g
- Salt: to taste
4
Boil the eggs hard, peel them, and cut in half.
- Chicken egg: 2 pieces
5
We slice the cucumber thinly with a vegetable peeler.
- Cucumbers: 1 piece
6
Cut the chicken fillet into long strips, 2 cm wide. Then cut along into 1 cm strips.
- Chicken breast 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.
- Chicken breast fillet: 300 g
- Vegetable oil: to taste
- Soy sauce: to taste
- Sesame seeds: 3 g
- Salt: to taste
- Ground black pepper: to taste
8
We chop the greens, boiled chili pepper, and garlic. Do not mix.
- Fresh herbs: to taste
- Chili pepper: 1 piece
- Garlic: 1 piece
9
We heat the broth.
- 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.
- Soba noodles: 100 g
- Chicken egg: 2 pieces
- Onion: 1 piece
- Cucumbers: 1 piece
- Carrot: 1 piece
- Chili pepper: 1 piece
- Sesame seeds: 3 g
- Garlic: 1 piece
- Chicken breast fillet: 300 g
11
When everyone sits at the table, we pour the pre-strained warm broth into the plates.
- Water: 1 l
12
Enjoy your meal!
