Description
A bold, fast and deeply flavorful Korean-inspired noodle soup made with chili paste, garlic, hot oil, and a savory broth—finished with an egg and fresh green onion.
Ingredients
1 garlic clove, finely minced or grated
1 green onion, chopped (white and green parts separated)
1 tablespoon gochujang (Korean chili paste)
1 teaspoon sugar
2 tablespoons vegetarian oyster-style sauce
1/2 tablespoon low-sodium soy sauce
1/2 tablespoon rice vinegar
1.5 cups vegetable broth
1 serving of cooked noodles (any kind)
1 soft- or hard-boiled egg
Sesame seeds (optional)
Chili oil (optional)
Instructions
1. Cook the noodles according to package instructions, then drain and set aside.
2. In a heat-resistant bowl, combine the minced garlic, white part of the green onion, and sugar.
3. Heat a few tablespoons of neutral oil in a pan over high heat until it just starts to smoke.
4. Immediately pour the hot oil over the garlic mixture in the bowl.
5. Stir in the gochujang, vegetarian oyster-style sauce, soy sauce, and rice vinegar.
6. Pour the hot vegetable broth into the bowl and mix well.
7. Add the cooked noodles to the bowl.
8. Top with the egg, green parts of the green onion, sesame seeds, and chili oil if desired.
9. Serve hot and enjoy!
Notes
Adjust spice by increasing or reducing chili oil. For extra richness, add mushrooms or tofu. Store noodles separately to maintain texture.
- Prep Time: 3 minutes
- Cook Time: 7 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Korean-inspired