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Wok eggs, fried rice and hot Dry Noodles.
Milk Street Recipe
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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