Are you craving a dish that warms you from the inside out, tantalizes your taste buds with a perfect blend of heat and sweetness, and comes together effortlessly? Look no further! This Spicy Sweet Potato Noodle Soup Chicken recipe is about to become your new favorite. Imagine tender ground chicken, incredibly chewy sweet potato starch noodles (also known as Dangmyeon), and vibrant vegetables swimming in a rich, deeply flavored spicy broth. It’s a culinary journey that delivers maximum comfort with minimal fuss, making it ideal for any night of the week.
This isn’t just any chicken soup; it’s an elevated experience that brings the vibrant flavors of an authentic Korean glass noodle soup right into your kitchen. Whether you’re a long-time fan of Asian cuisine or looking to try something new and exciting, this spicy broth recipe is designed to impress. Let’s dive into why this bowl of goodness is an absolute must-try!
Why You’ll Love This Spicy Sweet Potato Noodle Soup
A Perfect Balance of Heat and Comfort
There’s something truly magical about a dish that expertly marries robust flavors. Our Spicy Sweet Potato Noodle Soup Chicken achieves this balance flawlessly. The heat comes from a carefully crafted spicy broth base, featuring Korean chili paste (gochujang) and chili flakes (gochugaru), which offer a complex warmth rather than just a searing burn. This spiciness is beautifully mellowed by the inherent sweetness of the sweet potato starch noodles and the savory depth of the chicken and aromatics. Each spoonful is a comforting hug, making it perfect for chilly evenings or when you simply need a flavorful pick-me-up.
Quick Weeknight Dinner with Ground Chicken
Life gets busy, but that shouldn’t mean sacrificing delicious, home-cooked meals. This recipe shines as an easy Asian chicken soup, particularly because it utilizes ground chicken. Ground chicken cooks incredibly fast, allowing you to get a hearty and satisfying meal on the table in under 40 minutes. It’s the ultimate ground chicken noodle soup for those hectic weeknights when you need something nourishing and flavorful without spending hours in the kitchen. The simplicity of the ingredients and straightforward steps make this a go-to recipe for both novice and experienced cooks.
The Magic of Chewy Glass Noodles
The star of this soup, beyond the flavorful broth and chicken, is undoubtedly the sweet potato starch noodles, or Dangmyeon. These translucent, springy noodles offer an unparalleled chewiness that sets them apart from typical wheat or rice noodles. Their unique texture holds up beautifully in the hot broth, absorbing all the wonderful flavors without becoming mushy. For those seeking a gluten free spicy noodle soup option, sweet potato starch noodles are naturally gluten-free, making this a fantastic choice for individuals with dietary sensitivities. Once you experience the delightful bounce of these glass noodles, you’ll understand why they are a beloved staple in Korean cuisine.
Ingredients for Spicy Sweet Potato Noodle Soup Chicken
Essential Proteins and Aromatics
- Ground Chicken: Lean, quick-cooking, and perfectly absorbs the broth flavors.
- Garlic: Minced, provides a pungent, aromatic foundation.
- Fresh Ginger: Grated, adds a warm, zesty zing.
- Yellow Onion: Diced, for a foundational sweetness and aroma.
The Spicy Broth Base
- Gochujang (Korean Chili Paste): The heart of our spicy broth recipe, offering fermented umami and moderate heat.
- Gochugaru (Korean Chili Flakes): For adjustable heat and vibrant color.
- Soy Sauce: For salty, savory depth. Ensure it’s gluten-free if needed for a gluten free spicy noodle soup.
- Toasted Sesame Oil: A finishing touch that adds a nutty, aromatic richness.
- Chicken Broth: The liquid base for our Dakgaejang with glass noodles inspired soup.
- Rice Vinegar: A touch of acidity to brighten the flavors.
- Sugar (optional): A pinch to balance the spice and acidity.
Vegetable Add-ins for Crunch and Color
- Mushrooms: Sliced (shiitake or cremini work well) for earthy notes and texture.
- Spinach: Fresh, wilted in at the end for vibrant green and nutrients.
- Carrots: Julienne or thinly sliced for sweetness and crunch.
- Green Onions: Sliced, for garnish and a mild oniony bite.
How to Make Spicy Sweet Potato Noodle Soup with Chicken
Making this easy Asian chicken soup is a straightforward process, focusing on building layers of flavor. Follow these steps for a perfect bowl of Spicy Sweet Potato Noodle Soup Chicken every time.
Step 1: Searing the Ground Chicken
In a large pot or Dutch oven, heat a tablespoon of neutral oil over medium-high heat. Add the ground chicken, breaking it up with a spoon. Cook until it’s fully browned and no longer pink, about 5-7 minutes. Drain any excess fat, then set the cooked chicken aside. This step is crucial for developing a rich, savory base for your ground chicken noodle soup.
Step 2: Building the Spicy Flavor Base
In the same pot, add a little more oil if needed. Sauté the diced yellow onion until softened and translucent, about 3-4 minutes. Add the minced garlic and grated ginger, cooking for another minute until fragrant. Stir in the gochujang and gochugaru, cooking for 1-2 minutes, stirring constantly. This toasts the spices and pastes, intensifying their flavor for an incredible spicy broth recipe.
Step 3: Simmering the Broth
Pour in the chicken broth, soy sauce, rice vinegar, and sugar (if using). Bring the mixture to a boil, then reduce the heat to a simmer. Add the sliced mushrooms and julienned carrots. Let the broth simmer for 10-15 minutes, allowing the flavors to meld beautifully and the vegetables to soften slightly. This is where the magic of your Korean glass noodle soup really begins to develop.
Step 4: Cooking the Sweet Potato Noodles
Add the sweet potato starch noodles (Dangmyeon) directly to the simmering broth. Cook according to package directions, typically 6-8 minutes, until they are tender and chewy. During the last minute of cooking, stir in the seared ground chicken and fresh spinach. Cook until the spinach has just wilted. Remove from heat, stir in the toasted sesame oil, and ladle into bowls. Garnish generously with sliced green onions.
Expert Tips for Perfect Glass Noodles
Handling Dangmyeon (Sweet Potato Starch Noodles)
Sweet potato starch noodles are incredibly versatile, but a few tricks can ensure they’re at their best in your Spicy Sweet Potato Noodle Soup Chicken. Many brands of Dangmyeon are quite long, so before adding them to the soup, you might want to cut them into more manageable lengths (about 6-8 inches) using kitchen shears. This makes them easier to eat with a spoon or chopsticks. Some recipes suggest soaking Dangmyeon in warm water for 20-30 minutes before cooking, which can reduce their cooking time in the soup and help them absorb flavors more evenly. However, for this ground chicken noodle soup, adding them directly to the simmering broth works perfectly and simplifies the process.
Preventing Soggy Noodles
The key to perfect sweet potato starch noodles is to avoid overcooking them. Unlike wheat noodles, Dangmyeon maintains its chewy texture well, but it can still become overly soft if left in the hot broth for too long after cooking. For the best texture, add the noodles towards the end of the cooking process and serve the soup immediately once they are al dente. If you anticipate having leftovers, consider cooking the noodles separately or adding them to individual portions just before serving. This will ensure every bowl of your gluten free spicy noodle soup has that ideal, springy bite.
Pro Tip: For the ultimate chewy texture, always cook your sweet potato starch noodles directly in the simmering broth and serve without delay. This prevents them from becoming too soft and ensures they soak up all that incredible spicy broth flavor!
Variations and Substitutions
Adjusting the Spice Level
One of the beauties of this easy Asian chicken soup is its adaptability. If you love extra heat, feel free to increase the amount of gochugaru (Korean chili flakes) to your liking. A pinch more red pepper flakes can also amplify the fiery kick. For a milder version, simply reduce the gochugaru or omit it entirely, focusing on the savory depth of the gochujang and other aromatics. Remember, you can always add more spice, but it’s much harder to take it away!
Alternative Proteins and Veggies
While the Spicy Sweet Potato Noodle Soup Chicken is fantastic as written, you can easily customize it. Instead of ground chicken, you could use thinly sliced chicken breast or thighs, or even firm tofu for a vegetarian option. Shrimp also cooks quickly and would be a delightful addition. As for vegetables, feel free to experiment with what you have on hand. Bok choy, napa cabbage, bell peppers, or even snow peas would add great flavor and texture. This Dakgaejang with glass noodles inspired recipe is very forgiving and encourages creativity.
Frequently Asked Questions
Can I use spiralized sweet potato instead of glass noodles?
Yes, you can certainly use spiralized fresh sweet potato as an alternative, but the texture and cooking time will be different. Spiralized sweet potato will soften and become tender, offering a vegetable-forward option, whereas sweet potato starch noodles (Dangmyeon) are known for their distinct chewy, gelatinous texture. If using spiralized sweet potato, add it to the simmering broth for about 5-7 minutes, or until tender-crisp.
Is this soup gluten-free?
This Spicy Sweet Potato Noodle Soup Chicken can absolutely be gluten-free! Sweet potato starch noodles (Dangmyeon) are naturally gluten-free. The main ingredients to check are soy sauce (ensure it’s certified gluten-free tamari) and gochujang. While traditional gochujang sometimes contains wheat, many brands now offer gluten-free versions. Always check the labels of your ingredients to ensure they meet your dietary needs for a truly gluten free spicy noodle soup.
How do I store leftovers?
Leftovers of this ground chicken noodle soup can be stored in an airtight container in the refrigerator for up to 3 days. However, for the best noodle texture, it’s often recommended to store the broth and noodles separately if possible. If you store them together, the noodles may absorb more liquid and become softer. When reheating, gently warm on the stovetop or in the microwave, adding a splash of extra broth if needed to restore consistency.
Conclusion
This Spicy Sweet Potato Noodle Soup Chicken is more than just a meal; it’s an experience. It’s a bowl brimming with flavor, comfort, and the delightful chew of authentic Korean glass noodles. Whether you’re seeking a quick weeknight dinner, a gluten free spicy noodle soup, or just a deeply satisfying spicy broth recipe, this dish delivers on all fronts. Its balance of heat and sweetness, combined with tender ground chicken and vibrant vegetables, makes it an instant classic in any home kitchen.
Don’t just take our word for it—try this easy Asian chicken soup tonight and discover your new favorite comfort food. We’re confident it will become a regular in your meal rotation!
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Spicy Sweet Potato Noodle Soup with Ground Chicken
Ingredients
- Sweet potato glass noodles (Dangmyeon) Dried, soak if package directs, or cook directly in broth if preferred for starchier soup (see instructions). recommended to pre-soak for 30 mins if p...
- 5 oz Sweet potato glass noodles (Dangmyeon) Dried
- 1 lb Ground chicken Or finely minced chicken thighs
- 1 tbsp Vegetable oil For sautéing
- 4 stalks Scallions (Green onions) Sliced, whites and greens separated
- 4 cloves Garlic Minced
- 1 tbsp Fresh ginger Grated
- 2 tbsp Korean red chili flakes (Gochugaru) Adjust to spice preference
- 6 cups Chicken broth Low-sodium
- 3 tbsp Soy sauce Use tamari for gluten-free option
- 2 cups Baby bok choy Halved or roughly chopped
- 1 tsp Toasted sesame oil For finishing
- 1 whole Red chili pepper Optional, sliced for garnish
Instructions
- Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the ground chicken and cook, breaking it apart with a wooden spoon, until browned and fully cooked, about 5 to 6 minutes.
- Add the scallion whites, minced garlic, grated ginger, and Korean red chili flakes (gochugaru) to the pot. Sauté for 1 to 2 minutes, stirring constantly, until the aromatics are fragrant and the oil takes on a vibrant red color.
- Pour in the chicken broth and soy sauce. Scrape the bottom of the pot to release any browned bits. Bring the soup to a boil, then reduce the heat to low and simmer for 10 minutes to allow the flavors to develop.
- Increase the heat to bring the soup back to a rolling boil. Add the dried sweet potato glass noodles directly into the broth. Cook for 6 to 8 minutes, or until the noodles are transparent and chewy (test a noodle for doneness).
- Stir in the baby bok choy and cook for an additional 1 to 2 minutes until the greens are wilted but still vibrant green.
- Remove the pot from the heat. Stir in the toasted sesame oil. Taste the broth and adjust the seasoning with salt and pepper if needed.
- Ladle the soup into serving bowls. Garnish with the reserved scallion greens and sliced fresh red chilies before serving immediately.
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