Korean Chicken-Vegetable Soup with Noodles
- Makes4 servings
- Cook Time35 minutes
- 1
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.
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.
To access this recipe, you need to be a member.
Join Milk Street and get instant access to over 3,500 recipes for just $1.