Simple Beef Bone Broth Noodle Soup (Sagol Gomtang Guksu) for Single Households
Quick and Hearty Beef Bone Broth Noodle Soup Using a Store-Bought Pack
Living alone and craving a simple yet satisfying meal? This recipe uses a convenient store-bought beef bone broth pack to create a delicious noodle soup effortlessly! It’s incredibly easy to make, perfect for busy days or when you need a quick, comforting dish. Enjoy a hearty and nutritious meal with minimal effort.
Main Ingredients
- 100g Chicken breast
- 1 Egg
- A pinch of fresh parsley (for garnish)
- 1/2 Onion
- 60g Somyeon noodles (for one serving)
- 1 pack Store-bought beef bone broth (approx. 500g)
Seasoning & Condiments
- 1 Tbsp Minced garlic
- Salt to taste
- Pepper to taste
- 1 Tbsp Minced garlic
- Salt to taste
- Pepper to taste
Cooking Instructions
Step 1
First, prepare to cook the somyeon noodles. In a large pot, add enough water to generously cover the noodles and bring it to a rolling boil over high heat. Once the water is boiling, add the somyeon noodles and gently stir with chopsticks to prevent them from sticking together. Cook for about 4-5 minutes, or until the noodles are tender and al dente. Drain the cooked noodles in a colander, then rinse them thoroughly under cold running water to remove excess starch. Rinsing under cold water makes the noodles chewier and firmer. Drain well and set aside.
Step 2
Next, cook the chicken breast. Place the chicken breast in a small pot and add enough water to cover it. Bring to a boil over medium-high heat. Once boiling, add the chicken breast and simmer for about 15 minutes, or until fully cooked. Remove the cooked chicken breast, let it cool slightly, then shred it finely with a fork or your fingers, following the grain of the meat. Shredded chicken breast integrates nicely into the soup.
Step 3
Now, make the egg garnish. Crack one egg into a bowl and separate the yolk from the white. In separate bowls, whisk the yolk and white until smooth, removing the chalaza (the stringy white bits). Season lightly with salt or a splash of cooking wine to reduce any eggy smell. Heat a non-stick pan over medium-low heat and lightly grease it with oil. Pour a thin layer of the beaten egg to make a crepe-like omelet. Cook until set, then flip to cook the other side. Once cooled, roll up the egg crepes tightly and slice them into thin strips. These colorful egg strips will add visual appeal to your noodle soup.
Step 4
It’s time to prepare the beef bone broth base. Pour the entire contents of the store-bought beef bone broth pack into a pot and bring it to a simmer over medium heat. Once the broth begins to boil, add the thinly sliced onion and cook until the onion becomes translucent and tender. To season the broth, add 1 tablespoon of minced garlic, a pinch of salt, and a pinch of pepper. Stir well and taste, adjusting the salt and pepper according to your preference. Ensure the broth simmers sufficiently to allow the flavors to meld beautifully.
Step 5
Finally, assemble your delicious noodle soup. Place the cooked somyeon noodles into a serving bowl. Arrange the shredded chicken breast and the sliced egg garnish attractively on top of the noodles. Ladle the hot, simmering beef bone broth over everything. For a final touch, sprinkle some chopped fresh parsley over the soup. Your comforting and delicious Sagol Gomtang Guksu is now ready to be enjoyed! Serve immediately while hot.