Chicken Noodle Hot Pot recipe - ingredients, nutrition and when to eat it
Chicken, mushrooms, and knife-cut noodles simmer together in one pot, making a warm, comforting dish with plenty of broth.
Chicken, mushrooms, and knife-cut noodles simmer together in one pot, making a warm, comforting dish with plenty of broth. It’s especially lovely on a chilly winter evening or whenever you need a hearty meal.
Noodles · 35 minutes to cook
Nutrition (per 995g serving): 537 kcal · protein 33.9g · carbohydrate 64.8g · fat 15.3g · sodium 2378.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Add the cooked knife-cut noodles at the end so the broth doesn’t become overly thick.
Tips: Skim off the foam that rises while cooking the chicken for a cleaner-tasting broth.
Tips: Using two kinds of mushrooms gives the dish a richer aroma and texture.
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Ingredients (1 serving)
- Chicken thighs — 120 g
- Cooked kalguksu noodles — 180 g
- Mushrooms — 80 g
- Napa cabbage — 80 g
- Onion — 40 g
- Green onion — 20 g
- Garlic — 2 pc
- Water — 450 ml
- Soy sauce — 1 Tbsp
- Salt — 1 tsp
- Ground black pepper — 0.5 tsp