Hand-torn noodle soup soothes soul
If it’s homemade, you really can’t lose with chicken noodle soup, can you? One of the world’s most beloved comfort foods, a bowl of the nourishing liquid instantly makes you feel better when you’re sick or lonely, and is just so warm and soothing when it’s still a little chilly outside.
It can be ladled into a sujebi, a traditional Korean cup to enjoy on the living noodle soup, achieves the room couch, or be paired perfect balance of umami with bread and a salad for and spice. a quick and casual supper. It combines shredded Sliced carrots add a bit of chicken breast, carrots and color and crunch, and who sliced zucchini in a rich and would say no to a finishing satisfying broth flavored sprinkle of flaky salt? with onion, garlic and three
This deliciously simple staples you’ll find in every recipe from Milk Street for Korean kitchen: soy sauce, chili paste (gochujang) and chili flakes (gochugaru).
Fresh, hand-torn noodles that take just minutes to make with flour and water add a lovely chewy texture to the soup, which has a slight (but absolutely terrific) kick.
My soup probably had a bit more chicken than called for since the chicken breasts were really big, but there still was enough broth to keep the dish from turning in to a stew.
The noodles only need a few minutes to cook in the simmering broth; you’ll know they’re done when they float to the top.