Korean Chicken Noodle Soup (Dahk Kahl Gooksoo)

More from this source
New Asian Cuisine
Nutrition per serving    (USDA % daily values)


Add a comment

Ingredients for 4 servings

5 quarts of water

1 or 2 chicken breasts, still on the bone, but skin off (bones add flavor, skin only adds fat)

1/2 of an onion

3-5 cloves of garlic

1 inch knob of ginger root, peeled and sliced

2 zucchini, cut julienne (or if you can find it, 1 nice Korean zucchini with the light skin)

2 carrots, cut julienne

1/2 onion, sliced thinly

1 package of enoki mushrooms

3-4 tablespoons of oil

2 tablespoons toasted sesame seeds

salt and pepper to taste

1/4 cup finely chopped scallions

3 tablespoons soy sauce

2 tablespoons sesame oil

1 tablespoon Korean chili powder (gochugaru 고추가루) (2 tablespoons if you like it spicy.)

1 tablespoon toasted sesame seeds

1 to 1.5 lbs of noodles – I use fresh knife noodles, which I can find at my Chinese supermarket, but you can use whatever dried Asian wheat noodle you have on hand.

You might also like

Chicken Noodle Soup
Bon Appetit
Hot & Sour Thai Chicken Noodle Soup
Simple Chicken Noodle Soup Recipe
Food Republic
Pho Ga – Vietnamese Chicken Noodle Soup Recipe
Steamy Kitchen
Vietnamese Chicken Noodle Soup
Donal Skehan
Easy Creamy Chicken Noodle Soup
Framed Cooks
My Ultimate Chicken Noodle Soup
smitten kitchen
Chicken Noodle Soup
smitten kitchen
Chicken Noodle Soup
The British Larder
The Best, Easiest, Quickest Chicken Noodle Soup...
Framed Cooks