Korean Feast Chicken Noodle Soup
As we journeyed through the aromatic lanes of Korean Feast Chicken Noodle Soup, it's clear this isn't just a dish—it's a story, an emotion, a moment of warmth. Loved this culinary tale? Share it with fellow food enthusiasts and subscribe to our blog for more such delicacies.
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Servings: 7 people
Calories: 20kcal
Cost: $50
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Equipment
Ingredients
- 1 small chicken, rinsed inside and out
- 8 garlic cloves
- 2 leeks, white and light green parts, trimmed and cut in half
- 15 peppercorns
- 1 package somyun noodles (somen or somyeon, which are thin wheat noodles), cooked according to package directions
- 1 zucchini
- 1 carrot
- 1 teaspoon vegetable oil
- 2 eggs, whites and yolks separated into two small bowls, lightly beaten
- Salt
- Freshly ground black pepper
- Toasted sesame oil, for garnish
Instructions
- Put the chicken in a stockpot and add water to just cover. Add the garlic, leeks, and peppercorns and bring to a boil over high heat. Reduce the heat to low and simmer for about 40 minutes, or until the chicken is tender.
- While the chicken is cooking, cook the noodles according to the package directions. Drain, cover to keep warm, and set aside.
- Slice the zucchini and carrot into thin strips.
- In a medium skillet over medium-high heat, warm the vegetable oil. Add the zucchini and carrot in a skillet and sauté for 2 to 3 minutes. Set aside.
- In a medium nonstick skillet over medium-high heat, fry the egg whites into a very thin, flat omelet, about 1 minute per side. Transfer to a cutting board.
- Wipe out the nonstick skillet if it needs it, and then fry the beaten egg yolks over medium-high heat into a very thin, flat omelet, about 1 minute per side. Transfer to the cutting board.
- Slice the omelets into thin strips, about the same size as the vegetables. Set aside.
- Transfer the cooked chicken to a cutting board. Separate the meat from the bones, discarding the bones, fat, and skin. Shred the chicken into small strips. Season lightly with salt and pepper.
- Strain the broth, discard the solids, and season with salt and pepper. Return the broth to the stove to reheat at high heat, if not still hot.
- To serve, place the cooked noodles in a large soup bowl and top with the seasoned chicken meat, vegetables, and eggs. Ladle the broth into the bowl and finish with a drizzle of sesame oil.
Video
Notes
SERVING TIP: Serve the soup with Sweet and Spicy Dipping Sauce (here) on the side.
Nutrition
Calories: 20kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Trans Fat: 0.004g | Sodium: 9mg | Potassium: 118mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1513IU | Vitamin C: 7mg | Calcium: 15mg | Iron: 0.2mg
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.