Spicy chicken noodle soup recipe

Recipe image for spicy chicken noodle soup.

5 from 1 vote

Spicy chicken noodle soup recipe

Warm up with a bowl of spicy chicken noodle soup. With a touch of Korean chili flakes , shiitake, and miso - a bowl of pure comfort and flavor.

Prep Time15

Cook Time25

Total Time40

Course: Soup

Cuisine: Korean

Keyword: Spicy chicken noodle soup

Servings: servings

Author: ChihYu Smith

Ingredients

2 cups cooked chicken or turkey diced or shredded, 15 oz, or more if desired
0.4 oz ginger thinly sliced, 3-4 pieces
5.5 oz fresh shiitake mushroom caps 4 large, sliced
6 oz shimeji mushrooms 1 carton
2.5 oz snow white mushroom or enoki mushrooms
2 whole scallion
4 oz yu choy or baby spinach, large handful
1 to 1.5 tbsp avocado oil
1 tbsp gochugaru flakes Korean red pepper flakes
3.5 - 4.5 cup chicken stock see notes
2 tbsp white miso paste or more to taste
1 tbsp mirin optional
4.9 oz ramen noodles 2 small packets, see notes
2-4 fried eggs
Drizzle Garlic chili sauce optional

US - Metric

Instructions

Prep: Either dice or shred the cooked chicken. Thinly slice the ginger. Slice the shiitake and use your hands to separate the enoki and shimeji mushrooms.
Trim away the roots of the green onions and separate the white and green parts. Lightly pound the white parts to flat to add to the soup and finely chop the green parts for garnish.
Dice the yu choy to 3-inch sections. Rinse and set aside to drain.
Make soup base: In a 4 quart soup pot, add the oil and preheat it over medium heat until it feels warm. Add the ginger and white scallion parts. Pan fry them until fragrant, 1 to 1.5 minutes.
Add the Korean chili pepper flakes and use a wooden spoon to saute for 1 minute. Pour-in the stock and add the mushrooms.
Cover the pan, turn heat up to medium-high to bring the broth to a gentle boil, about 8-10 minutes, then lower the heat to simmer for 15 minutes.
Season: Discard the scallion and remove the ginger slices, if desired. Add-in the miso paste and stir to dissolve it completely. Season the broth with mirin. Taste the broth and adjust with more miso if needed. For reference, I added 2.5 tbsp miso for a 4 quart pot.
Add chicken: Stir-in the chicken to keep it warm in the broth.
Noodles: Depending on the type of noodles you use, either boil the noodles in a separate pot, following the packaging instructions, or add the noodles to the soup broth to boil.
IMPORTANT: If the type of noodles you use releases a lot of starch, I recommend boiling them separately so as not to interfere with the broth.
Add the yu choy and quickly blanch in the hot broth. Turn off the heat.
Combine & serve: Transfer the noodles to serving bowls and ladle the broth over. Place the mushrooms, yu choy, and chicken on the side of the bowl and top each bowl with a fried egg. Drizzle with chili garlic sauce, if using. Serve hot and immediately.

Video

Notes

Types of mushroom: Shiitake is a must - it flavors the broth. Other types of mushrooms are optional as they don’t add much flavor to the soup.
How much broth to add to the soup - if boiling the noodles in the soup, add more broth. If boiling the noodles separately, use less broth.
Yu choy substitute: For this recipe, baby bok choy, Chinese broccoli, or spinach are all great choices.
Gochugaru substitute: Use ancho chile powder. Start from a smaller quantity and taste and adjust.
The mushroom and the chicken quantities are flexible.
The seasoning and the broth quantity is based on a 4-quart soup pot. Taste and adjust if your pot is bigger or smaller than mine.
Other noodle types: You can use any type of noodles you want - egg noodles, rice noodles, thin spaghetti noodles are all great choices. Personally I prefer thin wavy ramen noodles.
Rice noodles tend to release a lot more starch and cloud the broth. If using them, I recommend boiling them in a separate pot then combining with the soup.
Storage & Reheat: If possible, pack the noodles and the broth separately for 3 days in the fridge. Reheat them over the stovetop with a bit more chicken stock then season to taste.
The soup pot I use is a Japanese style claypot, called Donnabe. A lot of people ask about it so I’m adding the info here. You can find it at Japanese grocery stores or Amazon.

Nutrition