Buckwheat Noodle Soup with chicken broth

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Craving for a noodle soup that is loaded with stuff to sip and eat in a cold night?

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Topped with crispy shrimp tempura, fish cake and sliced scallion, this steamy bowl of Soba Noodle Soup is one of most favorite dishes to enjoy on the New Year’s Eve.

In Japan, it is a tradition to eat soba noodles on this day. For a noodle soup dish with added nutritional benefits, why not try this soba noodle soup recipe?

Similar to ramen noodle soup, this dish uses soba (buckwheat) noodles, which are higher in fibre, protein, and amino acids than other noodles, as well as having a naturally nutty flavour that nicely compliments dashi broths. Enjoy soba noodle soup for lunch or dinner.

Buckwheat Noodle Soup with chicken broth


  • 1 tablespoon sesame oil
  • 3 teaspoons grated ginger
  • 4 teaspoons grated garlic
  • 2 tablespoons miso paste
  • 4 cups chicken broth
  • 4 cups water
  • 250 grams dried shitake mushrooms, sliced thinly
  • 150 grams pork belly, sliced thinly about 1 mm thick/ bacon cut
  • 250 grams soba noodles
  • ½ cup chopped scallions or chives
  • 2 pcs hardboiled egg, cut in half
  • 1 cups shredded carrots
  • Hot sauce to taste
  • Crunchy breadcrumbs for topping


  • Heat the sesame oil in a large skillet over medium low heat.
  • Add the garlic and ginger; stir fry for two minutes or until soft and fragrant.
  • Add the miso, chicken broth and the water.
  • Bring to a simmer.
  • Add the pork, mushrooms and simmer for 10 minutes or until the mushrooms and pork have softened and the broth is flavorful.
  • Add noodles to the hot liquid and simmer for an additional five minutes or until the noodles have softened.
  • Add the scallions and stir to combine.
  • Remove from heat, stir in the carrots and hardboiled egg, and top with crunchy breadcrumbs, scallions and hot sauce to taste.

Buckwheat Noodle Soup with chicken broth

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