Soul-Nourishing Chicken Noodle Soup from Korean Made Easy

By Erin Brown
Related Categories: Cookbook Confidential

“This chicken noodle soup has been crafted in my own unique way, inspired by the flavours of North Korean cuisine. While the traditional method involves simmering a whole chicken with bones for a few hours to create a deep and rich broth, my easy version uses chicken breast seasoned with a spicy sauce to quickly prepare the soup base.” Seji Hong, author of Korean Made Easy

2 litres (4¼ pints) water

200g (7oz) skinless chicken thighfillets

2 onions, roughly chopped

6 garlic cloves, peeled

2 teaspoons salt

200g (7oz) fresh handmade noodles (see page 67 of Korean Made Easy) or fresh tagliatelle

1/2 small courgette (zucchini), cut into batons

For seasoning the chicken

1 tablespoon soy sauce

1 teaspoon ground black pepper

40g (1½oz) coarse gochugaru

To garnish

Spring onions (scallions), sliced

Bring the measured water to the boil in a large pan. Add the chicken breast, onions, garlic and salt. Simmer for 20–25 minutes.

Once cooked, remove the chicken, onion and garlic from the broth using a slotted spoon. Allow the chicken breast to cool, then shred it. Mash the cooked garlic. Discard the cooked onion.

Combine the shredded chicken and mashed garlic in a bowl with the seasoning ingredients. Toss everything together.

Return the pan of chicken broth to a medium-high heat and bring it to the boil. Add the noodles and courgette (zucchini). Check for seasoning and add salt and black pepper to taste.

After 5–7 minutes, once the noodles are cooked, remove the pan from the heat.

Divide the noodles between 2 bowls. Top each bowl with the seasoned chicken and sprinkle with sliced spring onions (scallions). Serve piping hot.