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Korean Chicken Noodle Soup

Korean Chicken Noodle Soup

Featuring Gold Label True Foundations Chicken Base, Korean Chicken Noodle Soup brings together the rich flavors of japchae noodles, shiitake mushrooms, ginger, silken tofu, kimchi, fish sauce, and chicken. A robust combination of hearty flavors that bring warmth any time of the year.

What You'll Need

Recipe Ingredients

Yield: 20 servings

Amount Ingredients
24 oz. Japchae Noodles (Glass Noodles)
8 oz. Vegetable Oil
24 oz. Shiitake Mushrooms, thinly sliced
4 qt Water
4 TB Gold Label True Foundations Chicken Base
3/4 cups Ginger, peeled and finely julienne
2 lbs Silken tofu, cut into 1/2-inch cubes
3-1/2 cups Kimchi, thinly sliced
8 oz. Fish Sauce
  White Pepper (to taste)
3 lbs Chicken Breast, cooked, pulled or diced
1-1/2 tbsp. Sesame Oil

  1. In a medium saucepan of boiling salted water, cook the japchae noodles until al dente. Drain and cool under running water. Drain again. And set aside.
  2. In the same sauce pan, add the 2 quarts water and the Custom Culinary® Gold Label True Foundations Chicken Base. Bring to a boil.
  3. Poach chicken breast in the broth. Shred the chicken breast and set aside.
  4. In a stock pot, heat the vegetable oil. Add the mushrooms and cook over high heat, stirring until golden brown, about 7 minutes.
  5. Add the poaching broth and the other 2 quarts of water into the stock pot and bring to a boil.
  6. Lower the heat to a simmer and add the ginger, tofu, kimchi, and fish sauce. Season with white pepper and simmer for 5 minutes.
  7. Add the chicken, japchae noodles, and sesame oil. Simmer until just heated through. Ladle into bowls and serve.