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Korean Chicken-Vegetable Soup with Noodles

Korean Chicken-Vegetable Soup with Noodles

By Julia RackowOctober 8, 2018

  • Makes
    4 servings
  • Cook Time
    35 minutes
  • Rating

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.

Ingredients
  • ⅓

    cup soy sauce

  • 2

    tablespoons mirin

  • 2

    tablespoons packed brown sugar

  • 2

    tablespoons gochujang

  • 2

    pounds boneless, skinless chicken thighs, trimmed and cut into bite-sized pieces

  • 3

    medium carrots, peeled, halved lengthwise and cut into ½-inch pieces

  • 8

    ounces cremini mushrooms, stemmed, caps quartered

  • 2

    medium garlic cloves, minced

  • 1

    bunch scallions, white and light green parts thinly sliced, dark green parts cut into 1-inch lengths, reserved separately

  • 3

    ounces cellophane noodles

  • Kosher salt

Step 1

In 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.

Step 2

Meanwhile, in a medium bowl, soak the noodles in warm water until soft and pliable, 10 to 15 minutes. Drain, then use kitchen shears to snip into shorter lengths.

Step 3

Stir the noodles into the pot. Continue to cook, uncovered, until the noodles are completely tender, 2 to 3 minutes. Taste and season with salt, then stir in the scallion greens.

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