Recipe serves: 4

Buckwheat soup

6 cup water
2 Tbsp chicken soup powder
¼ tsp hot chili powder
cup roasted chicken, cut into bite size
2 cup baby spinach leaves
¾ cup carrot, shredded
12 each Chicken gyoza pot stickers
¼ lbs Korean frozen buckwheat noodles
1 lbs Japanese frozen buckwheat noodles
2 each green onion, chopped

Preparation steps:
  1. In large individual soup bowls arrange the baby spinach and carrots.
  2. Cook the water, chicken soup powder, chicken and chilli powder for 15 minutes.
  3. Cut the long buckwheat noodles to bite size pieces. Add the buckwheat noodles and the pot stickers to the soup. (No need to thaw the noodles or pot stickers prior to cooking, both require the same cooking time)
  4. Cook additional 5-8 minutes until the noodles are soft.
Serving: Pour soup into the large individual soup bowls and garnish with green onion.
Picture of recipe
Take note!
  • Buckwheat noodles are brown noodles
    made from buckwheat flour.
  • Korean noodles: "Samdoo Foods"
    noodles, made in Korea.
    Use 1/8 of the 2.2 lbs package.
    The Korean noodles are significantly more
    starchy than the Japanese noodles.
  • Japanese noodles: "Menmeijin Nippon
    Soba", by Sundelic food, made in Japan.
    Use ½ of 1.94 lbs package.
  • Purchase the buckwheat noodles in an
    Asian grocery store, and the pot stickers
    (gyoza) at Trader's Joe.

  • Use BBQ steak or BBQ chicken breast
    instead of the roasted chicken.
  • Use 1 cup of shredded green cabbage
    instead of the baby spinach leaves.
  • Use 4 packages of "Shrimp Wonton Soup",
    frozen, 5.1 oz package by CP (Costco),
    instead of pot stickers. Reduce chicken
    soup powder from 2 Tbsp to 2 tsp.
  • Cook 12-16 oz dry udon or buckwheat noodles
    instead of the fresh buckwheat noodles.