How long does it take to make Tanghoon Noodle Soup with Buckwheat Microgreens?
This recipe takes approximately 25 min total.
25 min
· Serves 2
· Updated March 16, 2026
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Buckwheat microgreens are best added fresh as a finishing ingredient. Glass noodles in a savory chicken-anchovy broth topped with a soft egg and buckwheat microgreens stirred in off the heat.
This recipe takes approximately 25 min total.
Buckwheat microgreens work best as a fresh finishing ingredient, adding color, texture, and a just-cut flavor that stands out right before serving.
1/2 lb tang hoon (glass/mung bean noodles), soaked in hot water to soften
4 cups chicken and ikan bilis (dried anchovy) stock
4 shallots, thinly sliced
5–6 garlic cloves, minced
1 egg per person
1–2 cups buckwheat microgreens
Shredded cooked chicken (optional)
Coconut oil, for frying
White pepper, salt, and soy sauce, to taste
Heat coconut oil in a pot over medium-high. Fry shallots and garlic until fragrant and golden.
Pour in stock and bring to a boil.
Add softened tang hoon noodles to the boiling broth.
Crack eggs directly into the simmering broth; let cook gently for 3–4 minutes without stirring.
Season with salt, white pepper, and soy sauce.
Turn off heat. Ladle into bowls and stir in buckwheat microgreens and shredded chicken (if using) at the table — residual heat gently wilts them.
Serve immediately.
Earthy buckwheat groats tossed with fresh herbs, avocado, cherry tomatoes, and a generous handful of tangy buckwheat microgreens.
Fluffy buckwheat flour pancakes folded with earthy buckwheat microgreens — a savory-sweet breakfast with real depth of flavor.