Korean-Style Chicken Noodle Soup | Rachael Ray

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Korean-Style Chicken Noodle Soup | Rachael Ray

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«I’m a little bit obsessed with Korean-style chicken soup and have read a ton about it,» says Rach of the super-flavorful veggie-packed soup with hand-cut noodles and crispy chicken. «Korean noodle soup is like a love letter, and I’ve read so many beautiful stories about it that have literally brought me to tears. I think I’ve made [this recipe] as easy as I possibly can, and I do want to point out that you can buy hand-rolled fresh Korean noodles online or in person. Not a big deal, and they cook very quickly. But if you can’t do this or don’t want to or you just want to make this, like, tonight, I have one word for you: linguine.» It works great, and you may already have some in the pantry! 

Check out the Night Market Mule Cocktail that John made to go with the dish.

Ingredients

    2 tablespoons olive oil or canola oil1 zucchini, halved and seeded, then cut into thin julienne1 large russet potato, thin julienne4 cups green cabbage, very thinly sliced1 inch ginger, thinly sliced, then cut into matchsticks 4 cloves garlic, chopped1 large bunch green onions, whites and greens separated and chopped1 tablespoon Korean soup soy sauce or soy sauce combined with 1 teaspoon fish sauce2 quarts chicken bone broth or stock1 pound chicken cutlets or chicken thighs or a combination of both, thinly slicedSalt and white pepper 1 tablespoon Wondra or potato starchHigh-temp non-aerosol cooking spray 2 teaspoons toasted sesame oil and toasted sesame seeds, to top and garnish1 pound hand-cut fresh Korean noodles (packages are usually 1 kilogram, just over 2 pounds)

Yield Preparation

In a soup pot, heat oil, add zucchini, potato and cabbage and soften 7 to 8 minutes, partially covered. Add ginger, garlic, whites of onions, Korean soup soy sauce or soy sauce and fish sauce and stock. 

Heat a pot of water to cook noodles according to package directions.

Rachael Ray Oval Pasta Pot

Korean-Style Chicken Noodle Soup | Rachael Ray

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Season chicken with salt and white pepper and toss with Wondra or potato starch. Heat a nonstick skillet over medium-high heat, spray pan with oil and brown and crisp the chicken. Top with sesame oil, sesame seeds and scallion greens.   

Season your broth to taste.  

Cook noodles and divide among large bowls and top with broth and vegetables. Top vegetables with crispy chicken and serve. 

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