Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Korean Chicken-Vegetable Soup with Noodles
This Korean-inspired soup features a balanced salty-sweet-mildly spicy broth. It gets its heat and a dose of umami from gochujang, a Korean fermented chili paste; look for it in red plastic tubs or squeeze bottles in the international aisle of most grocery stores. If you can't find gochujang, Asian-chili garlic sauce is a reasonable substitute. Sprinkle the soup with toasted sesame seeds before serving and, if you like, offer steamed rice on the side.
cup soy sauce
01In a large pot over medium, combine the soy, mirin, sugar and gochujang, stirring until the sugar dissolves. Add the chicken, carrots, mushrooms, garlic, the white and light green scallions, and 1 quart water. Bring to a gentle boil over high, then cover, reduce to medium and cook, stirring occasionally and adjusting heat to maintain a simmer, until the carrots are tender and the chicken is cooked, 10 to 15 minutes.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
Start your free 14-day trial
and get access to all of our articles and recipesStart free trial