Korean Udon Noodle Soup is a comforting dish that’s perfect for chilly days or when you need a bowl of something warm and satisfying. The thick, chewy udon noodles swim in a rich broth that’s full of flavor, thanks to a mix of traditional Korean seasonings. Korean Udon Noodle Soup isn’t just about the noodles though; it’s the combination of savory ingredients like soy sauce, garlic, and a touch of sesame oil that bring everything together. Whether you’ve had it before or are trying it for the first time, this dish will warm you right up.
A Flavorful Broth
To start making Korean Udon Noodle Soup, the key is the broth. You’ll want to get the base just right, which involves simmering ingredients like soy sauce, garlic, and gochujang (Korean chili paste) for that deep umami flavor. Korean Udon Noodle Soup’s broth has a balance of salty, spicy, and savory notes that make each spoonful irresistible. Add some ginger for extra warmth and complexity, and you’ll have a broth that is both comforting and energizing. It’s the heart of this soup, so take your time with it.
Preparing the Noodles
Once your broth is ready, it’s time to bring in the udon noodles. Korean Udon Noodle Soup uses these thick, soft noodles that soak up all the delicious flavors of the broth. You can find fresh or frozen udon at most grocery stores, making them easy to incorporate into this dish. Boil the noodles separately, and then add them into your flavorful broth just before serving. The noodles are the perfect base, giving the soup its satisfying texture. You’ll be hooked from the first bite.
Toppings and Final Touches
No Korean Udon Noodle Soup is complete without a few toppings to finish it off. Try adding a boiled egg, green onions, and a sprinkle of sesame seeds for a bit of crunch. For extra flavor, drizzle in some sesame oil or add a spoonful of kimchi on the side. Korean Udon Noodle Soup is a customizable dish, and the toppings are your chance to make it your own. The combination of soft noodles, rich broth, and fresh toppings creates a bowl that’s both hearty and full of flavor, perfect for any day of the week.
Table of Contents
Chef’s Notes- Korean Udon Noodle Soup
- Chicken Poaching Tips: Poach the chicken thighs gently over medium-low heat to ensure they stay tender and juicy. Use an instant-read thermometer to check the internal temperature (175°F) to avoid overcooking.
- Adjust Spice Level: Customize the heat level by adjusting the amount of gochujang (Korean red chili paste) and gochugaru (Korean red pepper flakes). Start with less and add more to taste.
- Broth Consistency: If you prefer a richer broth, you can add a small splash of soy sauce or a teaspoon of sesame oil after the broth simmers for an added depth of flavor.
- Noodles Cooking Tip: Make sure to cook the udon noodles al dente to prevent them from becoming mushy when added to the broth. It’s important to drain them well before adding to the soup.
- Make Ahead Tip: The broth can be made in advance and stored in the refrigerator for up to 2 days. Just heat it up when you’re ready to assemble the soup.
- Vegan/Vegetarian Variation: For a plant-based version, replace chicken with tofu, vegetable broth, and omit the eggs. Add extra vegetables like mushrooms, spinach, or bok choy for added texture and nutrients.
- Shredding Chicken: After poaching the chicken, let it cool slightly to avoid burning your fingers when shredding. Use two forks to easily shred the chicken into bite-sized pieces.
Korean Udon Noodle Soup
4
bowls40
minutes15
minutes200
kcal55
minutesExperience a burst of bold Korean flavors with this sensational Udon Noodle Soup! Perfectly combining hearty udon noodles with a rich, savory broth infused with gochujang and authentic seasonings, this recipe is sure to become a favorite in your culinary repertoire. Whether you’re seeking comfort on a chilly evening or a satisfying meal anytime, this easy-to-follow recipe delivers restaurant-quality goodness right at home. Dive into the harmonious blend of textures and tastes that celebrate Korean cuisine’s vibrant essence. Ready to wow your taste buds? Let’s get cooking!
Ingredients
- Broth Base
6 cups chicken broth
6 tsp gochujang (Korean red chili paste)
1.5 tsp doenjang (Korean soybean paste, optional)
3 tsp shiro miso (white miso paste)
1.5 tsp coarse gochugaru (Korean red pepper flakes)
1.5 tsp fish sauce
- Protein
6 skinless chicken thighs
- Noodles
6 oz udon noodles
- Toppings Garnishes
4 large eggs
sliced green onions
enoki mushrooms
kimchi
additional vegetables of choice
- Alternative Ingredients:
Udon Noodles: Substitute with rice noodles or gluten-free noodles for a different texture or dietary needs.
Chicken Broth: Use vegetable broth for a vegetarian option.
Fish Sauce: Replace with soy sauce or tamari to accommodate vegan diets.
Gochujang: Use spicy sriracha or another chili paste if gochujang is unavailable.
Eggs: Omit or substitute with tofu for a vegan-friendly version.
Directions
- Prepare the Broth: In a large stainless steel pot, bring 6 cups of chicken broth to a gentle simmer over medium-low heat. This creates a flavorful base for your soup. (Time: 5 minutes)
- Cook the Chicken: Add 6 skinless chicken thighs to the simmering broth. Poach them until they reach an internal temperature of 175°F, ensuring they are thoroughly cooked and tender. Use an instant read thermometer for accuracy. This should take approximately 25 minutes. (Time: 25 minutes)
- Shred the Chicken: Once cooked, remove the thighs from the broth and set them aside to cool slightly. Once cool enough to handle, shred the chicken into bite-sized pieces and reserve for later use.
- Enhance the Broth: In a separate mixing bowl, combine 6 teaspoons of gochujang, 1.5 teaspoons of doenjang (if using), 3 teaspoons of shiro miso, and 1.5 teaspoons of coarse gochugaru. Gradually add a small amount of the hot chicken broth to the bowl, stirring until the mixtures are fully integrated. This method prevents clumping and ensures a smooth, flavorful broth.
- Combine and Simmer: Pour the seasoned mixture back into the main pot of broth, stirring well to combine. Let the broth simmer for an additional 5 minutes to allow the flavors to meld.
- Cook the Udon Noodles: In a separate pot, cook 6 oz of udon noodles according to the package instructions until they are al dente.
- Prepare the Eggs: In another small pot, bring water to a boil and gently add 4 large eggs. Boil for 7 minutes for a soft center, then transfer to an ice bath to stop the cooking process. Peel and set aside.
- Assemble the Soup: Divide the cooked udon noodles into four bowls. Ladle the hot broth over the noodles, ensuring each bowl gets an equal share of the shredded chicken. Top each bowl with a boiled egg, sliced green onions, enoki mushrooms, and a serving of kimchi. Add any additional vegetables of your choice as desired.
- Serve Hot: Enjoy your hearty and flavorful Korean Udon Noodle Soup immediately for the best taste and texture.
Equipment
- chef’s knife
- cutting board
- Mixing bowls
- measuring cups and spoons
- colander
- instant read thermometer
- stainless steel cookware set
Nutrition Facts
- Calories: 200kcal
- Fat: 6g
- Saturated Fat: 2g
- Cholesterol: 60mg
- Sodium: 800mg
- Potassium: 300mg
- Carbohydrates: 25g
- Fiber: 3g
- Sugar: 4g
- Protein: 15g
- Vitamin A: 500IU
- Vitamin C: 10mg
- Calcium: 40mg
- Iron: 2mg
FAQ- Korean Udon Noodle Soup
Can I use a different type of broth?
Yes! While chicken broth is traditionally used for its rich flavor, you can substitute it with vegetable broth for a vegetarian or vegan version of this soup.
What if I can’t find gochujang or gochugaru?
If you can’t find these Korean ingredients, you can substitute gochujang with spicy sriracha or chili paste, and use crushed red pepper flakes in place of gochugaru. The flavor will be slightly different but still delicious.
Can I prepare the soup in advance?
Yes, the broth can be prepared in advance and stored in the refrigerator for up to 2 days. Just reheat it when you’re ready to serve, and cook the noodles fresh for the best texture.
Can I make this soup spicier?
Absolutely! You can increase the amount of gochujang or add a few more teaspoons of gochugaru for extra heat. You can also top the soup with sliced fresh chili peppers for added spice.
Can I use a different type of noodle?
While udon noodles are the best choice for this soup, you can substitute them with rice noodles or any gluten-free noodles if needed, though the texture and flavor will be slightly different.
