Korean Chicken Knife-Cut Noodle Soup
A whole chicken is simmered with scallion, garlic, and ginger until the broth turns cloudy and rich, then hand-cut wheat noodles are cooked directly in that liquid. As the noodles release their starch into the pot, the broth takes on a silky body that coats the palate, and the noodles themselves absorb the concentrated chicken flavor at every surface. Shredded chicken meat, pulled along the grain, is piled on top just before serving. Potato and zucchini chunks, added during the final minutes, contribute gentle sweetness and soft texture. A generous grind of black pepper over the steaming bowl sharpens the chicken aroma and adds a subtle warmth. On a cold day, this noodle soup delivers the kind of deep, lasting comfort that lighter broths cannot match.
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Instructions
- 1
Simmer chicken, onion, green onion, and water for 25 minutes.
- 2
Remove and shred chicken; strain broth for a cleaner texture.
- 3
Season broth with garlic, soup soy sauce, salt, and pepper.
- 4
Add noodles and cook 6-7 minutes over medium heat, stirring often.
- 5
Return shredded chicken and simmer 2 more minutes.
- 6
Serve hot and garnish with extra sliced green onion.
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