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Noodles and Dumplings - 15-minute-korean-noodle-soup.md
15-Minute Korean Noodle Soup
Chef's Menu Description
Hearty Korean knife-cut noodle soup in a comforting, spicy broth made with fermented gochujang and doenjang paste, simmered with zucchini, potatoes, and nori.
Ingredients
- • 1/2 cup kimchi (, roughly chopped with 2 teaspoons juice)
- • 2 tablespoons gochujang
- • 1 teaspoon maple syrup ((or sugar))
- • 2 teaspoons soy sauce
- • 2 cloves garlic (, grated)
- • 4 cups low sodium chicken broth
- • 6 oz somen noodles (2 bundles)
- • 4 heads baby bok choy (, trimmed & halved)
- • 2 eggs ((Optional))
- • Rotisserie chicken (or other leftover meat), shredded ((Optional))
Preparation Steps
1
Phase 1
Combine all the sauce ingredients and set aside.
2
Phase 2
Bring the broth to a boil and add the noodles and bok choy. Cook for 2 minutes.
3
Phase 3
(Optional) You can add the egg to the broth along with the bok choy to make runny poached eggs. Alternatively, you can top the noodles with raw egg yolks. Or you can fry the eggs in a separate pan.
4
Phase 4
Once the broth is done cooking, add the sauce mixture and stir to incorporate.
5
Phase 5
Serve immediately as a main dish.