Kalguksu (Hand-Cut Noodle Soup with Chicken and Vegetables)
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Ingredients
- 400 g chicken thigh fillets
- 400 g udon noodles
- 1 courgette, sliced
- 1 onion, sliced
- 3 garlic cloves
- 2 tbsp soy sauce
- 2 spring onions, sliced
- 1000 ml chicken stock
Nutrition (per serving)
- Calories
- 308 kcal
- Protein
- 27.8 g
- Carbohydrate
- 35.4 g
- of which sugars
- 4.3 g
- Fat
- 5.6 g
- of which saturates
- 1.4 g
- Fibre
- 2.9 g
- Salt
- 4.14 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Bring the chicken stock to the boil in a large pot with the garlic and onion.
- 2
Add the chicken thigh fillets and simmer for 15 minutes until cooked through with no pink remaining, then lift out and slice.
- 3
Add the courgette to the broth and simmer for 3 minutes.
- 4
Add the udon noodles and cook for 3-4 minutes until tender.
- 5
Return the sliced chicken to the pot and stir in the soy sauce.
- 6
Scatter with spring onions and serve hot in deep bowls.
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