Spicy Chicken Soup: A Wintertime One Dish Meal; Wholesome and Filling

Ingredients:

• Minced Chicken 200gms
• Garlic 4 cloves
• Soy Sauce 1tsp
• Gochuchang Paste 2 tbsp
• Homemade Chicken Stock 4 cups
• Miso Paste 1tsp
• Soy Sauce 1tsp
• Pokchoy
• Baby Spinach
• Shitake Mushrooms
• Woodear Mushrooms (all veg 200gms)
• Boiled Eggs 1
• Noodles 100gms
• Seasme Seeds 1tsp

Also Read: YUM PHAK BOONG THOT GROP – Fried Morning Glory Salad

Method

Step 1:
Cook noodles in a large saucepan of boiling water for 10 minutes or until tender. Drain and divide among serving bowls.

Step 2:
Meanwhile, for the spicy chicken heat the vegetable oil in a frying pan over medium-high heat. Add the garlic and cook for half a minute until fragrant. Add the chicken and cook until almost cooked through. Add the gochujang and the soy sauce and stir until well combined with the chicken. Remove from heat and set aside.

Step 3:
For the soup, place the chicken stock, soy sauce and miso in a saucepan over medium-high heat. Bring to a gentle simmer and cook, stirring occasionally, for about 3 minutes or until miso paste dissolves. Add the mushrooms and spinach and cook for 3-4 minutes until tender. Remove from heat.

Step 4:
Ladle soup over noodles and top with spicy chicken. Top with the boiled egg. Then sprinkle over the spring onion and Seasme seeds.