Momofuku Korean Chicken Noodle Soup

What You Get

Onion

Ginger

Garlic

Scallions

Lime

Boneless, skinless chicken thighs

Momofuku Korean Spicy Soup Base

Chicken Broth

Momofuku Soy & Scallion Noodles

What You'll Need

Canolia oil

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Ladle the soup between bowls, sprinkle with the reserved scallion greens, and serve with the lime wedges on the size for squeezing.