Korean-style Chicken Noodle Soup

Ingredients

While the Mexican Sopa de pollo y fideos typically uses traditional Mexican spices and ingredients, this Korean adaptation incorporates Korean flavors such as gochujang (red chili paste) and soy sauce. The use of Korean noodles, like wheat or sweet potato noodles, adds a unique twist to the dish. Additionally, the cooking techniques and seasonings are adjusted to align with Korean culinary traditions. We alse have the original recipe for Sopa de pollo y fideos, so you can check it out.

• 500g chicken breast, thinly sliced (1.1 lb) 500g chicken breast, thinly sliced (1.1 lb)
• 200g Korean wheat or sweet potato noodles (7 oz) 200g Korean wheat or sweet potato noodles (7 oz)
• 1 onion, thinly sliced 1 onion, thinly sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 tablespoon gochujang (Korean red chili paste) 1 tablespoon gochujang (Korean red chili paste)
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1 teaspoon sugar 1 teaspoon sugar
• 6 cups chicken broth (1.4 liters) 6 cups chicken broth (1.4 liters)
• 2 green onions, chopped 2 green onions, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 6g (1g saturated)
• Carbohydrates: 30g (3g sugars)
• Protein: 35g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the sliced onion and minced garlic, and sauté until fragrant.
2. 2.
   Add the sliced chicken breast to the pot and cook until lightly browned.
3. 3.
   In a small bowl, mix together the gochujang, soy sauce, sesame oil, and sugar. Add this mixture to the pot and stir well to coat the chicken.
4. 4.
   Pour in the chicken broth and bring to a boil. Reduce the heat to low and simmer for 15 minutes.
5. 5.
   Meanwhile, cook the Korean noodles according to the package instructions. Drain and set aside.
6. 6.
   Add the cooked noodles to the pot and simmer for an additional 5 minutes.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Serve the Korean-style chicken noodle soup hot, garnished with chopped green onions.

Treat your ingredients with care...

• Chicken breast — To ensure tender chicken, slice it thinly against the grain.
• Korean noodles — Cook the noodles according to the package instructions, but slightly undercook them as they will continue to cook in the soup.

Tips & Tricks

• For a spicier soup, add more gochujang according to your taste preference.
• Feel free to add vegetables like carrots, mushrooms, or spinach for added nutrition and flavor.
• If you prefer a thicker broth, dissolve 1 tablespoon of cornstarch in water and add it to the soup during the last few minutes of cooking.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.
• Serve the soup with a side of kimchi for an extra burst of flavor.

Serving advice

Serve the Korean-style chicken noodle soup in individual bowls, garnished with chopped green onions. Accompany it with a bowl of steamed rice for a complete and satisfying meal.

Presentation advice

To enhance the presentation, arrange the sliced chicken, noodles, and vegetables neatly in the bowl before pouring the hot broth. Sprinkle some sesame seeds on top for an added touch of elegance.