Korean Chicken Soup with Wheat Noodles Recipe
This is a warming, homestyle soup with tender chicken, vegetables, and simple wheat noodles, a bit like a cross between Polish chicken broth and Italian pasta soup. In Korea, such light, clear soups are often eaten for dinner when someone has a cold or just needs something gentle on the stomach. The aroma of garlic, ginger, and sesame makes the bowl disappear faster than it can cool down.
This soup combines the comforting clarity of a classic chicken broth with Korean flavors of sesame, garlic, and ginger. It’s light yet satisfying, easy to digest, and perfect for days when you need something warming but not heavy.
Chef's tips
Don’t rush the gentle simmering stage — those 20 minutes help the flavors meld and the chicken become really tender. If you’re sensitive to salt, start with a little less soy sauce and adjust at the end. Using good-quality chicken stock makes a big difference, especially in such a simple, clear soup.
How to serve
Serve in deep bowls with plenty of hot broth and a generous handful of chives on top. Put extra soy sauce, chili flakes, and sesame oil on the table so everyone can adjust their bowl to taste. A side of kimchi or lightly pickled vegetables will add a nice contrast.
Ingredients
- chicken thighs - 500 g
- wheat noodles - 200 g
- carrot - 2 pieces
- onion - 1 piece
- garlic - 3 cloves
- ginger - 2 cm
- soy sauce - 3 tablespoons
- sesame oil - 1 tablespoon
- chicken stock - 1.2 l
- chives - 4 tablespoons
- black pepper - 0.25 teaspoons
- salt - 0.5 teaspoons
Preparation
- Rinse the chicken, pat dry with paper towels, and cut into thin strips or small bite-sized pieces.
- Peel the carrot and slice into thin half-moons. Peel the onion and slice into thin wedges. Finely chop or grate the garlic and ginger.
- In a large pot, heat the sesame oil over medium heat. Add the onion and sauté for 3–4 minutes, stirring, until it softens and becomes slightly translucent but not browned.
- Add the garlic and ginger and fry for about 1 minute, until they become very fragrant. Add the chicken pieces and fry for 4–5 minutes, stirring, until the meat turns white on the outside.
- Pour in the stock, add the carrot, soy sauce, salt, and pepper. Bring to a boil, then reduce the heat and simmer gently for 20 minutes, until the carrot is tender and the chicken is soft.
- Meanwhile, cook the noodles in a separate pot according to the package instructions, until soft but springy. Drain and briefly rinse with warm water to keep them from sticking together.
- Taste the soup and, if needed, season with extra salt or soy sauce. The soup should be delicate but clearly aromatic from the garlic and ginger.
- Place a portion of noodles in each bowl, ladle over the hot soup with chicken pieces and vegetables. Generously sprinkle with chopped chives and serve immediately.
Storage
No storage information available for this dish.
This is one of those soups that feels like a hug in a bowl — simple ingredients, gentle flavors, and just enough aroma from garlic and ginger to clear your head. It’s ideal for busy evenings, because while the soup simmers, you can prepare the noodles and set the table.
