Chicken Udon Soup with Bok Choy

With thick, chewy udon noodles and diced gochujang chicken, you can add a unique spin to the traditional chicken noodle soup. You may have a fantastic dinner ready from start to end in 30 minutes if you combine everything in a flavorful broth that is coated with ginger, toasted sesame oil, and soy sauce.

Ingredients :

• 4 ounces dried udon noodles

• 1 teaspoon toasted sesame oil

• 2 tablespoons vegetable oil

• 2 tablespoons fresh ginger, finely chopped

• 1 large clove garlic, 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

• Baby bok choy, cut in half and thinly sliced lengthwise, 4 to 5 (5 ounces).

• 2 large handfuls (about 2 ounces) baby spinach leaves

For garnish :

• 1/2 cup cilantro leaves

STEPS :

     1. Cook the noodles :

3 quarts of water boil in a big pot. Udon noodles should be added and cooked for 10 to 12 minutes, or until soft. To remove surface starch, drain in a colander and rinse under cool running water. Toss in the sesame oil. Place aside.

     2. Make the broth :

One tablespoon of vegetable oil should be heated over medium heat in the same pot that you used to cook the noodles. Add the ginger and garlic, and cook for a minute while stirring frequently.

Bring to a boil after adding the stock, soy sauce, and 1/2 teaspoon salt. If desired, taste and add extra salt. Start the chicken after turning off the heat.

     3. Warm the chicken in the gochujang :

The remaining 1 tablespoon of vegetable oil should be heated in a small skillet over medium heat. Add the chicken shreds and heat through for 1 to 2 minutes.

To the skillet, add the gochujang. For a further 2 to 3 minutes, cook and stir, or until the sauce is gone and the chicken begins to brown.

Stir in the scallions after adding 1 to 2 tablespoons of the soup broth to scrape up the browned pieces from the pan's bottom. Get rid of the heat.

     4. Finish the soup :

Add the bok choy and bring the soup back to a simmer. until crisp-tender, cook for 2 minutes. Spinach and noodles are added, and they are cooked for a few minutes, until the spinach wilts and the noodles are heated.

     5. Serve the soup :

Four bowls should receive the soup. Add chicken to the top of each bowl. Serve after adding cilantro.