Description
A quick and healthy Spicy Korean Noodle Soup featuring a flavorful broth infused with kimchi, gochujang, and garlic, paired with fresh egg noodles and crisp Asian greens. This comforting dish is perfect for a nutritious and satisfying meal ready in just 20 minutes.
Ingredients
Scale
Spicy Korean Soup Broth
- 4 cups / 1 litre low-sodium chicken stock/broth
- 2/3 cup cabbage kimchi
- 2 tbsp kimchi juice (from kimchi tub)
- 3 tbsp gochujang (Korean chili paste)
- 2 tbsp light soy sauce
- 2 tsp fish sauce (or additional soy sauce as substitute)
- 1 tbsp Chinese cooking wine (Shaoxing wine)
- 2 slices ginger, sliced 0.7cm / 1/3″ thick (skin on)
- 1 large garlic clove, smashed
Add-Ins
- 200g / 7oz thin fresh egg noodles (or 100g / 3.5oz dried noodles)
- 4 stems choi sum or other Asian greens, cut into 7cm / 2.5″ lengths (stems separated from leaves)
- 1 small carrot, peeled and cut into thin matchsticks
- 2 1/2 tsp toasted sesame oil
- 1/4 cup finely sliced green onions (1 stem)
Instructions
- Prepare the Broth: Place chicken stock, kimchi, kimchi juice, gochujang, light soy sauce, fish sauce, Chinese cooking wine, sliced ginger, and smashed garlic in a saucepan. Bring the mixture to a simmer over medium-high heat, then reduce the heat to maintain a gentle simmer. Let it cook uncovered for 10 minutes to develop deep flavors.
- Cook the Vegetables: Add choi sum stems and carrot matchsticks to the broth and simmer for 2 minutes. Then add the choi sum leaves and continue simmering for another minute until the greens are tender but still vibrant. Stir in the toasted sesame oil just before serving to enhance fragrance and taste.
- Prepare the Noodles: While broth is simmering, cook the fresh egg noodles in boiling water according to the package instructions. Once cooked, drain the noodles and rinse them quickly under cold tap water to stop cooking and remove excess starch. Shake off any extra water to avoid sogginess.
- Assemble and Serve: Divide the cooked noodles evenly between serving bowls. Top with the cooked vegetables from the broth. Remove and discard the garlic and ginger slices from the broth, then ladle the hot broth over the noodles and vegetables. Garnish with sliced green onions and serve immediately for a comforting and flavorful meal.
Notes
- Kimchi is a fermented Korean vegetable pickle available in many grocery or Asian stores; use its juice for authentic flavor.
- Gochujang is a staple Korean chili paste important for the signature spicy taste.
- Use light soy sauce to prevent overpowering the broth with a bitter taste; avoid dark soy sauce.
- Chinese cooking wine can be substituted with mirin or dry sherry, or fish sauce for non-alcoholic options.
- Smashed garlic means slightly crushed garlic cloves to release flavor without overpowering the soup.
- Any noodles like vermicelli or lo mein can be used as alternatives.
- Vegetables are flexible; substitute with your preferred greens or crunchy vegetables.
- Toasted sesame oil has a richer flavor and is preferable over untoasted oil.
- Store leftover broth and noodles separately in the fridge for up to 3 days and reheat individually before serving to maintain texture.
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 320
- Sugar: 6g
- Sodium: 720mg
- Fat: 8g
- Saturated Fat: 1.3g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 35mg
