Description
- Spicy Korean Noodle Soup delivers bold flavor fast—discover the easy, crave-worthy recipe with kimchi, gochujang, and fresh noodles.
Ingredients
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For the Spicy Broth:
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4 cups low-sodium chicken broth (or vegetable broth)
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2/3 cup cabbage kimchi
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2 tablespoons kimchi juice
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3 tablespoons gochujang (Korean chili paste)
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2 tablespoons light soy sauce
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2 teaspoons fish sauce (or substitute with additional soy sauce)
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2 slices fresh ginger, about 1/3-inch thick
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1 large garlic clove, smashed
Add-Ins:
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7 ounces thin fresh egg noodles (or 3.5 ounces dried noodles)
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4 stalks choi sum or similar Asian greens, stems and leaves separated and cut into 2.5-inch lengths
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1 small carrot, peeled and julienned
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2 1/2 teaspoons toasted sesame oil
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1/4 cup thinly sliced green onions
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Instructions
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Prepare the Broth: In a medium saucepan, combine the chicken broth, kimchi, kimchi juice, gochujang, soy sauce, fish sauce, ginger slices, and smashed garlic. Bring to a simmer over medium-high heat. Reduce heat to maintain a gentle simmer and cook uncovered for 10 minutes.
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Cook the Vegetables: Add the choi sum stems and carrot to the broth. Simmer for 2 minutes, then add the choi sum leaves and cook for 1 more minute. Stir in toasted sesame oil right before serving.
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Cook the Noodles: While the broth simmers, cook the noodles according to package instructions. Drain and rinse briefly under cool water, then shake off excess moisture.
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Assemble the Soup: Divide the noodles between two bowls. Remove the garlic and ginger from the broth, then ladle the hot broth and vegetables over the noodles. Top with sliced green onions and serve hot.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: SOUPS
- Method: Stovetop
- Cuisine: Korean