20-Min Korean Chicken Noodle Soup with Sides
Silky chicken broth with tender noodles, kimchi, and classic Korean banchan sides—everything cooks in one pot while you prep the toppings. Comfort in a bowl, TikTok-ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 32g
Ingredients
- ¾ lb boneless, skinless chicken thighs
- 4 cups water
- 2 tbsp dried anchovy stock powder (or 2 tbsp fish sauce)
- 6 oz fresh egg noodles (or ramen noodles)
- ¾ cup kimchi, chopped
- 1 cup fresh spinach
- 2 oz fish cakes, sliced thin
- 2 tbsp sesame seeds and scallions (white + green parts), sliced
Instructions
- 1
Bring water to a boil in a large pot. Add chicken thighs and skim foam off the surface for 1 minute.
- 2
Stir in anchovy powder. Return to a simmer and cook chicken 8 minutes until cooked through.
- 3
Remove chicken to a cutting board. Add noodles to boiling broth and cook 3–4 minutes until tender.
- 4
Shred chicken into bite-size pieces. Add chicken, kimchi, and fish cakes to the pot.
- 5
Stir in spinach and cook 1 minute until wilted. Taste and adjust seasoning with salt or soy sauce.
- 6
Divide between bowls. Top with sesame seeds and scallions. Serve hot.
Tools you’ll need
- large pot (6-quart minimum)
- cutting board
- knife
- slotted spoon
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