Ginger Chicken Noodle Soup

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Ginger Chicken Noodle Soup

Warming ginger and spicy gochujang can bust any seasonal cold or winter blues in this vibrant chicken noodle soup that’s packed with aromatics and seasonal vegetables. Poaching these organic chicken thighs from Mary’s Free Range in our Roli Roti Ginger & Turmeric chicken broth lends flavor and depth to the soup, and carrots plus bok choy add texture. Noodles from our friends at Momofuku cook up quickly, and the spicy soy seasoning packets add even more umami! Season to taste with Red Boat fish sauce and a squeeze of lime to finish for a balanced and hearty winter soup. 

What You’ll Need 

1 lb Mary’s Organic boneless, skinless chicken thighs 

Kosher salt 

1 tablespoon vegetable oil 

1 yellow onion, chopped 

1 bunch of scallions, thinly sliced, white and green parts separated 

1 tablespoon Obour Toum (Gochujang) 

5 cloves of garlic, finely chopped 

1 2” piece fresh ginger, peeled and finely chopped (about ¼ cup) 

4 cups Roli Roti chicken broth 

2 packets Momofuku Spicy Soy Noodles 

3 cups carrots, peeled and sliced into ¼ inch pieces 

2 heads of bok choy, sliced into ½ inch ribbons 

Red Boat fish sauce or soy sauce 

Freshly ground black pepper 

1 lime, cut into wedges 

Makes 4 servings 

Remove the chicken thighs from the packaging, pat dry with paper towels, and season on both sides with salt. Set aside. 

Warm 2 tablespoons of vegetable or neutral oil in a large pot or dutch oven over medium-high heat. Add the yellow onion and scallion whites with a pinch of salt and sauté until they begin to soften, 3-5 minutes. Stir in 1 tablespoon of toum (gochujang) to coat the vegetables. Cook, stirring frequently, until the gochujang begins to caramelize and darken in color, 1 minute. Stir in the garlic and ginger and cook until fragrant, 30 seconds. 

Add 4 cups of chicken broth and 2 cups of water to the pot and bring to a boil. Add the chicken, lower the heat to maintain a simmer, and cook until the chicken is firm and no longer pink at the center, 10-15 minutes. When the chicken is ready, use tongs to transfer to a plate to cool slightly. When the chicken is cool enough to handle, shred or chop into bite-sized pieces. 

Meanwhile, bring a pot of water to a boil for the noodles. When the water for the noodles boils, add them and cook until tender, 3 minutes. 

While the chicken cools, add the carrots to the broth and simmer until just tender, about 3 minutes. Add the bok choy ribbons and continue to cook until tender, 1 minute more. 

Add the shredded chicken, noodles, and spicy soy packets to the broth to warm through. Season to taste with fish sauce or soy sauce and black pepper. 

Ladle the soup between bowls. Scatter with the reserved sliced scallion greens, and serve with the lime wedges on the side.

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