Shellfish Free Gluten Free Spicy Gochujang Rice Noodle Soup
Total time50 min
Prep time20 min
Cook time30 min
4.5(23)
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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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