Teriyaki Chicken and Sweet Potato Soup with Gochujang

By AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A spicy-sweet blend of teriyaki chicken, sweet potatoes, and Korean chili paste. This Japanese-inspired soup recipe (vegetarian-friendly), ready in about 50 minutes, pairs chicken thighs, sweet potatoes, gochujang paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 400g chicken thighs
• 2 medium sweet potatoes
• 2 tbsp gochujang paste
• 3 tbsp teriyaki sauce
• 2 cloves garlic
• 1 tbsp ginger
• 500ml vegetable broth
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp sesame oil
• 2 stalks green onions

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp sesame oil in a large pot over medium-high heat. Add 2 minced cloves garlic and 1 tbsp grated ginger, sauté for 1-2 minutes until fragrant. Add 400g chicken thighs (cut into 1-inch pieces) and cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and crispy on the edges. Tip: Don’t overcrowd the pan—cook in batches if needed to ensure even browning.
2. Step 2: Add 2 medium sweet potatoes (peeled and diced into 1/2-inch cubes), 2 tbsp gochujang paste, 3 tbsp teriyaki sauce, 2 tbsp soy sauce, and 1 tbsp honey. Stir well to coat all ingredients in the sauce, ensuring the sweet potatoes are evenly distributed. Tip: Dice sweet potatoes uniformly for even cooking and texture.
3. Step 3: Pour in 500ml vegetable broth, stirring to combine. Bring the mixture to a boil, then reduce heat to low and simmer for 20 minutes, or until the sweet potatoes are tender and the chicken is fully cooked through. Tip: Skim any foam that rises to the surface for a clearer, richer broth.
4. Step 4: Using an immersion blender or transferring half the soup to a blender, puree until smooth. Stir the pureed soup back into the pot, then return the pot to low heat. Simmer for 5 minutes to blend flavors. Tip: For a creamier texture, add 1-2 tbsp coconut milk before pureeing.
5. Step 5: Garnish with sliced green onions (thinly sliced diagonally) and serve immediately. Tip: For extra heat, stir in a pinch of gochugaru (Korean chili flakes) before serving.