We worked with the culinary team at Momofuku to craft a flavorful soup base for a comforting bowl of chicken noodle soup, which will help you get dinner on the table fast. Packed with punchy aromatics and finished with slivers of scallions, this soup is sure to become a staple in your winter weeknight dinner rotation.
Contains: fish, tree nuts (coconut), wheat, soy, sesame
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What You Get
Boneless, skinless chicken thighs
Momofuku Korean Spicy Soup Base
Momofuku Soy & Scallion Noodles
What You'll Need
Chop the onion into 2 inch pieces. Chop 8 cloves of garlic. Peel the ginger and grate or chop 2 tablespoons. Slice the scallions, keeping the white parts separate from the green. Cut the lime into wedges for serving. Remove the chicken thighs from the packaging and cut each one into 4 or 5 strips, depending on size. Season the chicken on both sides with salt and pepper.
In a large pot, warm 2½ tablespoons of canola oil over medium-high heat. When the oil shimmers, add the onion and cook until it begins to soften, about 3 minutes. Add the scallion whites, ginger, and garlic and cook until beginning to brown, 5 to 7 minutes. Add the sliced chicken to the pot, turn the heat to high, and cook until beginning to brown, stirring frequently for 5 minutes.
Add the Momofuku Korean Spicy Soup Base to the pot and stir to coat. Cook until the vegetables and aromatics begin to carmelize, about 5 minutes. Add 2 cups of the chicken broth with 1 cup water and the spicy soy packet from the noodles and bring to a simmer. Once simmering, add the noodles and simmer for 10 minutes.
Ladle the soup between bowls, sprinkle with the reserved scallion greens, and serve with the lime wedges on the size for squeezing.