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Milk Street Recipe

Korean Chicken-Vegetable Soup with Noodles

35 minutes

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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.

4

Servings

Tip

Don't forget to trim the noodles after soaking and draining. Cellophane noodles are usually extremely long. If not trimmed, the strands will clump in one knot in the middle of the pot.

35 minutes

Reviews
Anne W.
June 12, 2022
So so
A bit too sweet for my liking…
Michael F.

Great recipe. Easy too. Family loved it. My boys are asking to take the leftovers to school for lunch tomorrow.

Jason B.

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Aimee G.

Love, love this soup! The first and last picture shows sesame seeds in the soup but there are none listed in the recipe ? Please advise the quantity was left off. Thanks!

Lynn C.

Hi Aimee -

The sesame seeds are an optional ingredient listed in the headnote of the recipe (the introductory note about the recipe at the top of the page). Since it's a garnish, you can use however many sesame seeds you would like!

Best,
The Milk Street Team


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