This spicy, comforting soup is a delicious twist on the classic we all love. A great way to use leftover chicken, it features a local favourite, KUME, a gochujang-based sauce, for a rich, savoury kick.
Spicy Chicken Noodle Soup
Serves 2-3 people
Ingredients:
1 tbsp vegetable oil
2 cloves garlic, minced
1 tsp fresh ginger, grated
4 cups chicken broth
2-3 tbsp KUME Sauce, to taste
1 tbsp soy sauce
1 cup cooked shredded chicken
300 g noodles, such as ramen or wheat noodles
1 cup Napa cabbage, sliced
1 carrot, thinly sliced
1 cup sliced mushrooms
2 green onions, sliced
1 tsp sesame oil
Sesame seeds, for garnish
Instructions:
Cook the noodles according to the package instructions. Drain and set aside.
Heat the vegetable oil in a large pot over medium heat. Add the garlic and ginger and cook for 30-60 seconds, until fragrant.
Add the carrots and mushrooms. Cook for 5–7 minutes until softened.
Stir in the KUME sauce and cook for 2–3 minutes, then add your soy sauce.
Stir in the shredded chicken and Napa cabbage.
Pour in the chicken broth and bring to a gentle simmer.
Stir in the cooked noodles and simmer until heated through.
Stir in the sesame oil and green onions.
Ladle the soup into bowls and garnish with sesame seeds. Enjoy!
Tips
Start with 2 tablespoons of KUME and add more to taste.
For a heartier meal, add bok choy, bean sprouts, or a soft-boiled egg.