Made with AI
North Korean Chicken Noodle Soup
25 min 385 kcal per serving Easy
Ingredients
4 Servings
- Dried wheat noodles50 g
- Vegetarian chicken pieces75 g
- Vegetable broth400 ml
- Vegetarian napa cabbage kimchi50 g
- Gochugaru8 g
- Gochujang15 g
- Sesame oil5 ml
- Garlic3 cloves
- Scallions15 g
Instructions
- 1
Mince the garlic, slice the scallions, and roughly chop the vegetarian napa cabbage kimchi. Separate the white and green parts of the scallions.
- 2
Heat the sesame oil in a medium saucepan over medium heat. Add the minced garlic and white scallion parts, then cook for 30 seconds until fragrant.
- 3
Add the vegetarian chicken pieces and cook for 2–3 minutes, stirring occasionally, until lightly browned and heated on the surface.
- 4
Stir in the gochujang and gochugaru. Cook for about 30 seconds, stirring continuously so the seasonings do not burn.
- 5
Add the chopped kimchi and vegetable broth. Stir well, bring to a gentle boil, and simmer for 5 minutes.
- 6
Add the dried wheat noodles to the simmering broth. Cook according to the noodle package directions, usually 4–6 minutes, stirring occasionally, until tender but not mushy.
- 7
Taste the broth and adjust its strength with a small splash of hot water if necessary.
- 8
Transfer the soup to a serving bowl, garnish with the green scallion parts, and serve immediately.
