Korean Chicken Noodle Soup

It’s been an interesting couple of weeks, and I seek comfort. I am wrapping up several work projects, preparing the house for winter, and dealing with upcoming travel.

With winter starting to close in and temperatures dropping, soup is always a winner. Make it a chicken noodle soup, and we have a champion. Now spin that into a spicy, hearty, Korean-style chicken noodle soup, and I am over the moon happy.

I’ll start with my basic Korean-style broth, I call out chicken here, but it can be beef bone broth, add the Asian trinity of ginger, garlic, and chili (yes, I know that should be ginger, garlic, and scallions), add some additional veggies in the form of mushrooms, scallions, slivered carrots, and, most importantly, cabbage in the form of kimchi.

Then, serve over, cooked noodles and cooked protein (roasted chicken works well here) or wafer-thin slices of ribeye simmered in the broth. Add a side of bean spouts and a pickled soft-boiled egg and a you have a winner-dinner.

Korean Chicken Noodle Soup

Spicy, Tasty, Soothing, Satisfying, Perfect soup for cold wet days

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course, Soup

Cuisine Asian, Thai

Servings 4

Calories 539 kcal

Ingredients

  

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Soup

• 2 tbsp Gochujang
• 2 Cups Chicken Stock or Beef stock
• 1 tsp Ginger paste
• 1 tsp Minced Garlic
• 1 ea Small Onion Peeled, Sliced Fine
• 4 oz Mixed Mushrooms Cleaned, Sliced
• 2/3 cup Kimchi
• 2-3 tbsp Kimchi Juice
• 1 ea Bell Pepper Cleaned, Sliced Fine
• 1 tbsp Soy Sauce Low Sodium, To taste
• 1 tbsp Sambal oelek To Taste
• 1 tbsp Brown Sugar To Taste
• 1 tsp Rice Vinegar Or pickling brine from thai peppers (optional)
• 1 tbsp Cooking Oil
• 1 — Protein (Cooked Chicken, Cooked Pork, Tofu, etc)
• 1 tbsp Sesame Oil Toasted is so nice, To Taste

Noodles

• 1 package Rice Noodles

Instructions

 

Noodles

• Prepare Noodles as per package
• Drain well

Soup

• In heavy saucepan over medium heat, add oil and heat to a shimmer, add onions, peppers, and mushrooms cook until they start to color
• Add , gochujang, garlic and ginger, Sambal, cook until fragrant
• Add stock and bring to a simmer
• Add kimchi and juice
• Add protein simmer to heat through
• Taste and balance flavors with vinegar, sugar, soy, seasonings.

Assembly

• In a bowl, add noodles, pour soup over
• Parse protein into each bowl.
• Add herbage / garnish

Notes

Notes on flavor balance:

Consider the following “flavors”

• Spicy
• Salty
• Sweet
• Sour
• Bitter

A proper balance will improve the overall taste of the dish and can improve one’s “health.”

I look for an initial taste of sweet or sour, sliding into a warm, spicy finish at the back of the throat. This is great for when one has a cold or a sore throat.

Nutrition

Calories: 539kcalCarbohydrates: 61gProtein: 9gFat: 30gSaturated Fat: 20gCholesterol: 4mgSodium: 546mgPotassium: 464mgFiber: 2gSugar: 6gVitamin A: 1181IUVitamin C: 3mgCalcium: 41mgIron: 4mg

Keyword Noodles, Soup, Spicy

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