This Instant Pot Korean Inspired Spicy Chicken Noodle Soup is the perfect bowl of comfort to warm up to on a cold winter day! 
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Korean Inspired Spicy Chicken Noodle Soup

This Instant Pot Korean Inspired Spicy Chicken Noodle Soup is the perfect bowl of comfort to warm up to on a cold winter day! Easily made on the stovetop, slow cooker, or Instant Pot!
Course Main Course
Cuisine Korean
Prep Time 7 minutes
Cook Time 19 minutes
Total Time 26 minutes
Servings 5
Calories 470kcal
Author Carmy

Ingredients

  • 3 tbsp gochujang
  • 1.5 tbsp gochugaru
  • 1/4 cup perilla seeds powder
  • 2 tbsp doenjang
  • 1/2 cup water
  • 1 tbsp butter
  • 2 onion chopped
  • 2 carrots chopped
  • 6 cloves garlic crushed
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • 6 cups chicken stock divided in half
  • 3 chicken breast
  • 100-200 grams egg noodles

Instructions

Instant Pot Instructions

  • Combine the gochujang, gochugaru, perilla seeds powder, doenjang, and water and set it aside.
  • Turn on sauté mode and melt your butter.
  • Add in your onions, carrots, garlic, salt, pepper, dried oregano, and dried basil before giving it a stir.
  • Next, add in your mixture of Korean pastes/spices, mix, and add in half the chicken stock, stir, then add your chicken and the rest of the stock.
  • Switch from sauté to manual pressure and set to 15 minute. Once done, quick release, remove the chicken to shred.
  • Add in your egg noodles and a little bit of liquid on top of the noodles if needed.
  • Set to manual pressure for 4 minutes (or sauté if you want to simmer until the noodles are cooked through)
  • Once done, quick release and add the shredded chicken back in. Serve!

Stove Top Instructions

  • Combine the gochujang, gochugaru, perilla seeds powder, doenjang, and water and set it aside.
  • In a large pot, melt your butter then add in your onions, carrots, garlic, salt, pepper, dried oregano, and dried basil.
  • Next, add in your mixture of Korean pastes/spices, mix, and add in half the chicken stock, stir, then add your chicken and the rest of the stock.
  • Simmer the soup on medium-high heat for 30 minutes until the chicken is cooked through.
  • Once done, remove the chicken to shred. Add the egg noodles to the pot and simmer for 20 minutes or until the egg noodles are cooked through.
  • Add the shredded noodles back, stir, serve.

Slow Cooker Instructions

  • Combine the gochujang, gochugaru, perilla seeds powder, doenjang, and water and set it aside.
  • In your slow cooker, in your onions, carrots, garlic, salt, pepper, dried oregano, and dried basil.
  • Next, add in your mixture of Korean pastes/spices, mix, and add in half the chicken stock, stir, then add your chicken and the rest of the stock.
  • Cook on high for 6-8 hours.
  • Once done, remove the chicken to shred. Add the egg noodles to the slow cooker and cook on high for 20-30 minutes or until the egg noodles are cooked through.
  • Add the shredded noodles back, stir, serve.

Video

Nutrition

Serving: 5servings | Calories: 470kcal | Carbohydrates: 39g | Protein: 41g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 118mg | Sodium: 1274mg | Potassium: 1117mg | Fiber: 4g | Sugar: 10g | Vitamin A: 99% | Vitamin C: 11.9% | Calcium: 8.2% | Iron: 17.2%