15-Minute Korean Noodle Soup
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
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))
Method
- Combine all the sauce ingredients and set aside.
- Bring the broth to a boil and add the noodles and bok choy. Cook for 2 minutes.
- (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.
- Once the broth is done cooking, add the sauce mixture and stir to incorporate.
- Serve immediately as a main dish.