Spicy Korean Noodle Soup Recipe

Introduction

Spicy Korean Noodle Soup is a quick and healthy dish packed with vibrant flavors from kimchi and gochujang. This comforting soup combines tender noodles, fresh Asian greens, and a rich, spicy broth that’s perfect for any day you need a warm, satisfying meal.

Ingredients

• 4 cups / 1 litre chicken stock or broth (low-sodium)
• 2/3 cup cabbage kimchi
• 2 tbsp kimchi juice (from kimchi tub)
• 3 tbsp gochujang
• 2 tbsp light soy sauce
• 2 tsp fish sauce (can substitute with more soy sauce)
• 1 tbsp Chinese cooking wine (Shaoxing wine)
• 2 slices ginger (about 0.7 cm / 1/3″ thick, skin on)
• 1 large garlic clove (smashed)
• 200g / 7 oz thin fresh egg noodles (or 100g / 3.5 oz dried)
• 4 stems choi sum (or other Asian greens, cut into 7 cm / 2.5″ lengths, stems separated from leafy parts)
• 1 small carrot (peeled, cut into thin matchsticks)
• 2 1/2 tsp toasted sesame oil
• 1/4 cup finely sliced green onions (about 1 stem)

Instructions

1. Step 1: Place the chicken stock, kimchi, kimchi juice, gochujang, soy sauce, fish sauce, Chinese cooking wine, ginger slices, and smashed garlic clove in a saucepan. Bring to a simmer over medium-high heat, then reduce the heat to maintain a gentle simmer. Cook uncovered for 10 minutes to develop the broth’s flavor.
2. Step 2: Add the choi sum stems and carrot to the simmering broth. Continue simmering for 2 minutes. Then add the choi sum leaves and simmer for an additional minute. Stir in the toasted sesame oil just before serving to enhance the aroma.
3. Step 3: While the broth is cooking, prepare the noodles. Cook fresh egg noodles in boiling water according to the package instructions. Drain and rinse them quickly under cold tap water to stop cooking, then shake off any excess water.
4. Step 4: To serve, divide the cooked noodles into bowls. Top with the cooked vegetables. Remove and discard the garlic and ginger slices from the broth, then ladle the hot broth over the noodles and vegetables. Finish by sprinkling sliced green onions on top and serve immediately.

Tips & Variations

• Substitute choi sum with bok choy, spinach, or kale if you prefer. Add mushrooms for extra umami.
• Use dried noodles for a longer shelf life, but fresh noodles add a softer texture.
• Adjust the spiciness by adding more or less gochujang according to your taste.
• For a vegetarian version, replace chicken stock with vegetable broth and omit fish sauce.

Storage

Store leftover soup and noodles separately in airtight containers in the refrigerator for up to 2 days. Reheat the broth gently on the stove before adding warmed noodles and vegetables. Avoid reheating noodles directly in broth to prevent them from becoming mushy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought kimchi for this recipe?

Yes, store-bought kimchi works well and provides authentic flavor along with its accompanying juice. Just be sure to choose one you enjoy since the kimchi flavor is central to the soup.

What if I don’t have Chinese cooking wine?

If you don’t have Shaoxing wine, you can substitute it with dry sherry or omit it entirely. The wine adds depth to the broth, but the soup will still be delicious without it.