Korean•quick
15-Minute Korean Noodle Soup
This 15-minute Korean noodle soup is a perfect one-pot dinner for your busy weekdays. You only need a few ingredients and some leftovers in your pantry to make this hearty dish that is bursting with flavor and loaded with nutrients.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
2
- 1/2 cup kimchi (, roughly chopped with 2 teaspoons juice)
- 2 tbsp gochujang
- 1 tsp maple syrup ((or agave syrup))
- 2 tsp soy sauce
- 2 clove garlic (, grated)
- 4 cup Pacific Foods Organic Low Sodium Chicken Broth
- 6 oz (180 g) somen noodles (2 bundles) (, or 2 packs instant noodles (without the seasoning packs))
- 4 heads baby bok choy (, trimmed & halved)
- 2 eggs ((Optional))
- Rotisserie chicken (or other leftover meat), shredded ((Optional))
Instructions
- 1
Combine all the sauce ingredients and set aside.
- 2
Bring the broth to a boil and add the noodles and bok choy. Cook for 2 minutes.
- 3
(Optional) You can add the egg to the broth along with the bok choy to make runny poached eggs. Alternatively, you can top the noodles with raw egg yolks. Or you can fry the eggs in a separate pan.
- 4
Once the broth is done cooking, add the sauce mixture and stir to incorporate.
- 5
Serve immediately as a main dish.