Gluten Free Spicy Gochujang Rice Noodle Soup
This bold, fiery soup is the kind of bowl that warms you from the inside out — deeply savory broth, tender shredded chicken thighs, silky shiitake mushrooms, and bright baby bok choy all layered over slippery rice noodles. The heat comes from gochujang, which gets bloomed in sesame oil with fresh ginger and scallions until it turns toasty and fragrant, building a broth that tastes like it simmered all day. One thing that trips up a lot of noodle soup recipes for wheat-free eaters is soy sauce — here, tamari steps in seamlessly, delivering that same salty, umami depth without any gluten concerns. Rice noodles are naturally free of wheat, so the whole bowl comes together without any specialty swaps or compromises on texture. A splash of rice vinegar and a touch of sugar round out the broth with just enough brightness and balance to keep every spoonful interesting. Finished with toasted sesame seeds, a shower of scallion greens, and optional chili flakes, each of the four servings looks and tastes like something you'd order at a restaurant — except you made it at home in about 40 minutes.
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Learn more →Ingredients
4 servings
For the noodles
- 8 oz rice noodles (medium width)
For the broth
- 1 tbsp sesame oil
- 1 tbsp neutral oil (such as avocado or canola oil)
- 4 scallions, white and light green parts thinly sliced, dark green tops reserved for serving
- 1 tbsp fresh ginger, finely grated
- 3 tbsp gochujang
- 2 tbsp tamari
- 1 tbsp rice vinegar
- 1 tsp sugar
- 6 cups chicken broth
- 1 lb boneless, skinless chicken thighs
- 2 cups baby bok choy, halved lengthwise
- 1 cup shiitake mushrooms, stems removed and caps thinly sliced
For serving
- 1 tsp toasted sesame seeds
- 1 tsp chili flakes (optional)
Instructions
- 1
Cook the rice noodles in a large pot of boiling water according to the package directions until just tender. Drain, rinse under cold water to stop cooking, and set aside.
- 2
In the same large pot, heat the sesame oil and neutral oil together over medium heat until shimmering. Add the sliced scallion whites and light greens and the ginger and cook, stirring frequently, until softened and fragrant, about 2 minutes.
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