Korean Chicken Soup with Rice Noodles Recipe
A light yet filling soup with tender chicken and rice noodles, a bit like a cross between clear chicken broth and Asian ramen. In Korea, similar soups are often eaten after parties or on cold days, when your body craves something warming but not heavy. It’s a great way to use up a piece of chicken and a few vegetables from the fridge.
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Servings
4
Ingredients
- chicken thigh you can also use drumsticks, with skin and bone - 2 pieces
- rice noodles flat or thin, for soups - 150 g
- carrot cut into thin half-slices - 1 piece
- onion cut in half - 1 piece
- garlic lightly crushed with a knife - 3 cloves
- ginger fresh, thickly sliced - 3 slices
- soy sauce to season the broth - 3 tablespoons
- salt to taste, at the end - 0.5 teaspoons
- pepper freshly ground - 0.25 teaspoons
- chives chopped, for serving - 3 tablespoons
- sesame oil added at the end for aroma - 1 teaspoon
- water for cooking the broth - 1.5 l
Main Ingredient:
chicken
Preparation
- Rinse the chicken thighs under cold water. Place them in a pot together with the halved onion, crushed garlic, and ginger slices. Pour in 1.5 l of cold water.
- Place the pot over medium heat and bring to a gentle boil. Reduce the heat so the soup just barely simmers. Cook for 20 minutes, occasionally skimming off the foam from the surface with a spoon so the broth stays clear.
- After 20 minutes, remove the thighs to a plate and set aside for a few minutes to cool slightly. Add the sliced carrot to the broth and cook for another 5–7 minutes, until it softens but doesn’t fall apart.
- In the meantime, separate the meat from the bones and skin, then cut or shred it into smaller pieces. Discard the bones and skin.
- Pour boiling water over the rice noodles in a separate bowl and let sit for 5–7 minutes (or according to the package instructions), until they soften. Drain and briefly rinse with cold water so they don’t stick together.
- Remove the onion, garlic, and ginger from the broth and discard them. Add the soy sauce, chicken, and rice noodles to the pot. Heat everything together over low heat for 2–3 minutes, until hot.
- Finally, season the soup with salt and pepper to taste, pour in the sesame oil, and stir. Serve immediately, sprinkling each portion with chopped chives.
Storage
In fridge:
2 days
Freezing:
Yes
Jeśli planujesz mrozić, zupę zamrażaj bez makaronu, bo po rozmrożeniu robi się zbyt miękki. Przechowuj w lodówce w szczelnym pojemniku i podgrzewaj na małym ogniu, w razie potrzeby dolewając odrobinę wody.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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