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.
South Korea
Difficulty: Easy
☀️
Lunch
🍽️
Dinner
🌶️
Medium spicy
Umami
Spicy
Warming
Filling
Garlicky
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Servings
4
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
Main Ingredient:
chicken
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
In fridge:
2 days
Freezing:
Yes
Najlepiej przechowywać zupę bez makaronu, bo ten łatwo się rozgotowuje. Do mrożenia nadaje się sam bulion z kurczakiem, tofu i warzywami – po rozmrożeniu zagotuj i dodaj świeżo przygotowany makaron.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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