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.
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