Spicy Buckwheat Soup


  • 8 oz buckwheat noodles
  • 12 oz pork tenderloin
  • 4 cups chicken stock
  • 2 tablespoons salt
  • 2 teaspoons Szechuan peppercorns
  • 3 dried red chili pods
  • ½ teaspoon red pepper flakes
  • 1 cup mushrooms
  • 1 tablespoon soy sauce

De-seed and julienne chili pods. Boil noodles. Heat oil in a skillet and sear salted/peppered pork on all sides for about 10 minutes. Drain noodles. Heat chicken stock over medium heat, adding noodles, peppers, pepper flakes, mushrooms, and soy sauce. Simmer. Add thinly sliced pork to broth and serve.

Source: Jen Reviews

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