Korean Soup with Chicken, Tofu and Rice Noodles Recipe
This bowl full of chicken, tofu, vegetables and rice noodles is something like a cross between broth, pho and a Korean stew in a milder version. In Korea, similar soups are eaten as a quick, filling after‑work lunch – everything in one pot, without a million toppings. The flavor is gently spicy, but above all full of umami thanks to the combination of stock, soy sauce and sesame.
A comforting, one-pot Korean-inspired soup that combines tender chicken, silky tofu, crunchy vegetables and rice noodles in a light yet umami-rich broth. It is quick enough for a weeknight and feels like a cross between classic chicken soup, pho and a mild Korean stew.
Chef's tips
Do not overcook the rice noodles – they should stay slightly springy so they do not fall apart in the hot broth. If you plan to store the soup for later, keep the noodles separate and add them to the bowls just before serving. Toast the sesame seeds in a dry pan for a few minutes until fragrant; this small step makes the topping much more aromatic.
How to serve
Serve the soup very hot, with extra soy sauce, gochujang and chili flakes on the table so everyone can adjust the heat level. A side of kimchi, quick pickled cucumber or a simple salad of Chinese cabbage with sesame dressing pairs well. You can also add a soft-boiled egg on top for a more filling bowl.
Ingredients
- chicken breast boneless, skinless - 350 g
- tofu firm, cut into cubes - 200 g
- rice noodles thin or medium - 180 g
- chicken or vegetable stock - 1.5 l
- carrot cut into thin matchsticks - 1 piece
- Chinese cabbage sliced into strips - 150 g
- spring onion sliced - 3 piece
- garlic finely chopped - 3 cloves
- fresh ginger grated - 2 cm
- soy sauce - 4 tablespoons
- gochujang paste for a milder version use 2 teaspoons - 1 tablespoon
- sesame oil - 1 tablespoon
- vegetable oil for sautéing the chicken - 1 tablespoon
- sesame seeds toasted - 1 tablespoon
- salt to taste
- pepper to taste
Preparation
- Rinse the chicken breast, pat dry and cut into thin strips or small pieces. Lightly season with salt and pepper.
- Heat the vegetable oil in a large pot over medium heat. Add the chicken and fry for 4–5 minutes, stirring, until the meat turns white on all sides but is not yet deeply browned.
- Add the garlic and ginger and fry for another minute, stirring, until they become very fragrant.
- Pour in the stock, add the soy sauce and gochujang paste. Mix thoroughly so the paste dissolves. Bring to a boil, then reduce the heat and simmer for 10 minutes.
- Add the carrot and Chinese cabbage and cook for another 5–7 minutes, until the vegetables soften but are still slightly crunchy.
- Gently add the tofu cubes to the soup and cook over low heat for 3–4 minutes so they heat through but do not fall apart.
- Cook or soak the rice noodles separately according to the package instructions. Drain and briefly rinse with cold water to keep them from sticking together.
- Pour the sesame oil into the pot with the soup, stir and taste the broth. If needed, season with salt or an extra tablespoon of soy sauce.
- Place portions of rice noodles into bowls and ladle over the hot soup with chicken, tofu and vegetables. Sprinkle with spring onion and toasted sesame seeds.
- Serve immediately, while the noodles are still springy and the broth is very hot.
Storage
No storage information available for this dish.
This soup was created as an easy, everyday version of Korean stews that does not require many side dishes or long cooking. It is perfect for days when you want something warming and satisfying but still light, and it is also a good way to introduce gochujang to people who are not used to very spicy food.
