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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
Ingredients
Directions
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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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November 5, 2022
Wonderful soup!
Filling, interesting flavours, easy and quick.
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Great recipe. Easy too. Family loved it. My boys are asking to take the leftovers to school for lunch tomorrow.