Korean Inspired Spicy Chicken Noodle Soup
User Reviews
5
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Prep Time
7 mins
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Cook Time
19 mins
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Total Time
26 mins
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Servings
5
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Calories
470 kcal
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Course
Main Course
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Cuisine
Korean
Korean Inspired Spicy Chicken Noodle Soup
Description
Korean Inspired Spicy Chicken Noodle Soup uses a mixture of fermented Korean pastes like gochujang, gochugaru, perilla seed powder, and doenjang combined with chicken stock and butter-sautéed vegetables to form a deeply flavored broth. The chicken is cooked until tender and shredded, then returned to the broth with egg noodles. This creates a comforting soup featuring a balance of spicy, savory, and umami flavors with tender chicken and soft noodles.
The soup’s flavor is layered by the Korean seasonings and dried herbs like oregano and basil, which complement the aromatic vegetables. The broth is thickened slightly by the paste mixture and enriched with butter. Cooking methods include pressure cooking in an Instant Pot or simmering on the stove, enabling the chicken to become fully infused with the spices.
This soup is best served hot, offering a satisfying meal on its own with a medium level of spice. The shredded chicken adds protein and body, while the noodles provide filling texture. It works well as a soothing dinner option for those who enjoy Korean-inspired spicy dishes.
Ingredients
- 3 tbsp gochujang
- 1.5 tbsp gochugaru
- 1/4 cup perilla seeds powder
- 2 tbsp doenjang
- 1/2 cup water
- 1 tbsp butter
- 2 onion chopped
- 2 carrot chopped
- 6 cloves garlic crushed
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp oregano dried
- 1 tbsp basil dried
- 6 cups chicken stock divided in half
- 3 chicken breast
- 100-200 grams egg noodles
Instructions
Instant Pot Instructions
- Combine the gochujang, gochugaru, perilla seeds powder, doenjang, and water and set it aside.
- Turn on sauté mode and melt your butter.
- Add in your onions, carrots, garlic, salt, pepper, dried oregano, and dried basil before giving it a stir.
- Next, add in your mixture of Korean pastes/spices, mix, and add in half the chicken stock, stir, then add your chicken and the rest of the stock.
- Switch from sauté to manual pressure and set to 15 minute. Once done, quick release, remove the chicken to shred.
- Add in your egg noodles and a little bit of liquid on top of the noodles if needed.
- Set to manual pressure for 4 minutes (or sauté if you want to simmer until the noodles are cooked through)
- Once done, quick release and add the shredded chicken back in. Serve!
Stove Top Instructions
- Combine the gochujang, gochugaru, perilla seeds powder, doenjang, and water and set it aside.
- In a large pot, melt your butter then add in your onions, carrots, garlic, salt, pepper, dried oregano, and dried basil.
- Next, add in your mixture of Korean pastes/spices, mix, and add in half the chicken stock, stir, then add your chicken and the rest of the stock.
- Simmer the soup on medium-high heat for 30 minutes until the chicken is cooked through.
- Once done, remove the chicken to shred. Add the egg noodles to the pot and simmer for 20 minutes or until the egg noodles are cooked through.
- Add the shredded noodles back, stir, serve.
Slow Cooker Instructions
- Combine the gochujang, gochugaru, perilla seeds powder, doenjang, and water and set it aside.
- In your slow cooker, in your onions, carrots, garlic, salt, pepper, dried oregano, and dried basil.
- Next, add in your mixture of Korean pastes/spices, mix, and add in half the chicken stock, stir, then add your chicken and the rest of the stock.
- Cook on high for 6-8 hours.
- Once done, remove the chicken to shred. Add the egg noodles to the slow cooker and cook on high for 20-30 minutes or until the egg noodles are cooked through.
- Add the shredded noodles back, stir, serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 470 kcal
% Daily Value*
| Serving | 5servings | |
| Calories | 470kcal | 24% |
| Carbohydrates | 39g | 13% |
| Protein | 41g | 82% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 118mg | 39% |
| Sodium | 1274mg | 53% |
| Potassium | 1117mg | 24% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 4950IU | 99% |
| Vitamin C | 9.8mg | 11% |
| Calcium | 82mg | 8% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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