Buckwheat Chicken Noodle Soup
Image by Renée S.
There's nothing like a steaming bowl of chicken soup to bring comfort on a grey day. Substitute buckwheat noodles for a new flavour
Need a reassuring meal? Try this easy-to-prepare soup for dinner tonight.
For a vegetarian version, substitute the chicken with tofu or additional vegetables.
- 4 Tbsp. grapeseed oil, divided
- 1 small boneless skinless chicken breast (about 1 pound), cut into thin strips
- 4 large shallots, sliced
- 2 stalks lemongrass, sliced thin, white part only
- 1 -inch piece of fresh ginger, minced
- 1 -2 Tbsp. Côte d’Azur 2.0 chili paste
- 1 Tbsp. liquid honey
- 8 cups chicken stock
- 1 (250 g) package buckwheat noodles, cooked and drained
- 1 pkg. enoki mushrooms (stems cut off and mushrooms separated)
- 1 cup fresh bean sprouts
- 1 small red bell pepper, finely julienned
- 2 Tbsp. soy sauce
- 2 Tbsp. sesame oil
- 2 Tbsp. hoisin sauce
- ½ cup fresh basil leaves, julienned
- ½ cup fresh cilantro leaves, torn
- 1 lime, cut into wedges for garnish
- Heat a non-stick frying pan (I prefer Scan Pan) on medium heat.
- Add 2 Tbsp. of the oil and the chicken.
- Season with sea salt and pepper and quickly fry until chicken is just cooked through. Set aside.
- In a 3-litre pot, add remaining 2 Tbsp. grapeseed oil. Add the shallots, lemongrass, ginger and chili paste. Sauté over medium low-heat until the shallots soften and the mixture is fragrant. Add the honey and stir.
- Pour in the chicken stock, bring to a boil, then reduce the heat to simmer.
- Add the reserved cooked chicken, cooked noodles, enoki mushrooms, bean sprouts, red pepper, soy sauce, sesame oil and hoisin sauce. Stir well until all the ingredients are heated through.
- Add the cilantro and basil, then ladle into bowls and serve with the lime wedges.
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