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Chicken Udon Soup with Bok Choy
Chicken Udon Soup with Bok Choy
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Elevate classic chicken noodle soup with udon noodles, gochujang chicken, and bold flavors of ginger, sesame oil, and soy sauce for a delicious meal in just 30 minutes.
Ingredients:
  • 4 ounces dried udon noodles
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons vegetable oil
  • 2 tablespoons fresh ginger, finely chopped
  • 1 large garlic clove, finely chopped
  • 4 cups chicken stock
  • 1 tablespoon low-sodium soy sauce
  • 1/2 teaspoon salt, or more to taste
  • 2 cups cooked chicken, shredded
  • 4 tablespoons gochujang (Korean chili paste)
  • 4 scallions, finely sliced
  • 4 to 5 (5 ounces) baby bok choy, halved and thinly sliced lengthwise
  • 2 large handfuls (about 2 ounces) baby spinach leaves
  • For garnish:
  • 1/2 cup cilantro leaves
Instructions:
  • Prepare the noodles: Boil 3 quarts of water in a large pot. Cook the udon noodles for 10 to 12 minutes until tender. Drain in a colander, rinse under cool water to remove starch, and toss with sesame oil. Set aside.
  • Prepare the flavorful broth: Heat 1 tablespoon of vegetable oil in the pot used for noodles over medium heat. Sauté ginger and garlic for 1 minute, stirring constantly. Stir in broth, soy sauce, and 1/2 teaspoon salt, and bring to a boil. Adjust salt to taste. Turn off heat once done and proceed with the chicken.
  • Heat the remaining 1 tablespoon of vegetable oil in a small skillet over medium heat. Add shredded chicken and cook until hot, about 1 to 2 minutes. Stir in gochujang and cook for an additional 2 to 3 minutes until the sauce evaporates and chicken browns. Deglaze the pan with 1 to 2 tablespoons of soup broth, add scallions, and remove from heat.
  • Bring the broth back to a gentle simmer and introduce the bok choy. Cook for 2 minutes until it is just tender. Mix in the spinach and noodles and continue cooking for a minute or two until the spinach wilts and the noodles are heated through.
  • Serve the soup by portioning it into four bowls, then adding chicken, sprinkling with cilantro, and serving.

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