Kimchi Chicken Noodle Soup Recipe

Cooking Directions

• STEP 1.In a large pot, heat vegetable oil over medium heat.
• STEP 2.Add the chicken and cook until browned on all sides.
• STEP 3.Remove the chicken from the pot and set aside.
• STEP 4.In the same pot, add the onions, garlic, and ginger.
• STEP 5.Cook until the onions are softened and fragrant.
• STEP 6.Add the kimchi, carrots, and mushrooms to the pot.
• STEP 7.Cook for a few minutes, or until the vegetables are slightly softened.
• STEP 8.Add the chicken stock, soy sauce, and gochujang to the pot.
• STEP 9.Bring the soup to a boil, then reduce the heat and simmer for about 20 minutes.
• STEP 10.Meanwhile, cook the noodles according to package instructions.
• STEP 11.Shred the cooked chicken and add it back to the pot.
• STEP 12.Add the cooked noodles to the pot and stir well.
• STEP 13.Serve the kimchi chicken noodle soup hot, garnished with green onions and sesame seeds.

Cooking Tips

• You can use any type of chicken you prefer, such as boneless, skinless chicken thighs or chicken breast.
• Feel free to adjust the amount of gochujang to suit your spice preference.
• If you don't have gochujang, you can substitute with sriracha or another spicy chili sauce.

Storage and Serving

• Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup in a pot over medium heat until warmed through.
• Serve the reheated soup hot, garnished with green onions and sesame seeds.