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Homemade Spicy Korean Soup

Every month nowadays I seem to be getting a cold. They never last long, but it is extremely tiresome, those stuffy nights I have to deal with during the ordeal. Nevertheless, I like to use good old traditional methods to make myself feel better. So I wanted to share with you a recipe for a spicy chicken noodle soup packed with loads of nutrients that works wonders. Find out how to make it below.

INGREDIENTS
SERVES 4

  • 1 cup of kale (or kimchi – I used both)
  • 2 tbsp soy sauce
  • 1 tsp chopped garlic
  • 1 tsp chopped ginger
  • 12 onion chopped
  • 1 tsp sesame oil
  • 4 cups chicken stock
  • 2 eggs, hard boiled
  • 8 ounces of udon noodles (or courgette noodles)
  • 6 ounces meat (chicken in this case)
  • Salt + pepper to taste

DIRECTIONS

  1. Begin by boiling the noodles.
  2. Saute the kale with soy sauce, garlic, ginger, sesame oil and onions, until wilted.
  3. Add the chicken stock and bring to boil.
  4. Place two eggs in a saucepan and bring to boil. (6 mins for runny – 10 mins for hard boiled).
  5. Reduce heat and add the pepper and salt.
  6. Add in the chicken (I had pre-cooked the chicken).
  7. Bring back to a simmer and let the soup cook for about 20 minutes.
  8. Once the eggs are cooked, run under cold water and peel.
  9. Cut the eggs in half and place into the soup along with the noodles.
    ENJOY!

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