Spicy Korean Noodle Soup Recipe

Introduction

This spicy Korean noodle soup is a quick and healthy meal packed with bold flavors from kimchi and gochujang. It combines tender noodles, vibrant vegetables, and a fragrant broth that warms the soul. Perfect for a cozy weeknight dinner or anytime you crave a satisfying bowl of comfort.

Ingredients

• 4 cups (1 litre) low-sodium chicken stock or broth
• 2/3 cup cabbage kimchi
• 2 tbsp kimchi juice (from the kimchi tub)
• 3 tbsp gochujang (Korean chili paste)
• 2 tbsp light soy sauce
• 2 tsp fish sauce (or more soy sauce as a substitute)
• 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 leaves
• 1 small carrot, peeled and 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 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 heat to maintain a gentle simmer. Let it simmer uncovered for 10 minutes.
2. Step 2: Add the choi sum stems and carrot to the simmering broth. Cook for 2 minutes, then add the choi sum leaves and cook for an additional minute. Just before serving, stir in the toasted sesame oil.
3. Step 3: While the broth cooks, prepare the noodles according to the package instructions in boiling water. Once cooked, drain and rinse the noodles quickly under cold running water. Shake off excess water thoroughly.
4. Step 4: Divide the cooked noodles between bowls. Remove the ginger and garlic slices from the broth, then ladle the hot broth with vegetables over the noodles. Sprinkle with the sliced green onions and serve immediately.

Tips & Variations

• For a vegetarian version, swap chicken stock for vegetable broth and replace fish sauce with additional soy sauce or a splash of tamari.
• Use any Asian greens you prefer, such as bok choy or spinach if choi sum is unavailable.
• Add a soft-boiled egg or cooked tofu cubes for extra protein.
• If you like more heat, increase the gochujang or add a dash of chili oil when serving.
• Fresh noodles offer the best texture, but dried noodles work well if cooked carefully to avoid overcooking.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 2 days. Keep noodles separate if possible to prevent sogginess. Reheat gently on the stove, adding a splash of water or broth to loosen the soup if it has thickened. Avoid reheating noodles too long to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, simply use vegetable broth instead of chicken stock and replace fish sauce with soy sauce or a vegan seasoning. Make sure your kimchi is vegan-friendly, as some contain fish sauce or shrimp paste.

What is gochujang and can I substitute it?

Gochujang is a Korean fermented chili paste that provides spicy, sweet, and savory flavors. If unavailable, you can substitute with a mix of chili paste and a bit of miso or another fermented bean paste, though the flavor will differ slightly.

Spicy Korean Noodle Soup Recipe

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★★★★★

4.7 from 76 reviews

A quick and healthy Spicy Korean Noodle Soup featuring flavorful chicken broth infused with kimchi, gochujang, and aromatic spices, served with tender egg noodles and fresh Asian greens. This comforting soup balances spicy, savory, and tangy notes for a nourishing meal.

• Author: Stella
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Korean

Ingredients

Scale 1x2x3x

Broth Ingredients

• 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 substitute more soy sauce)
• 1 tbsp Chinese cooking wine (Shaoxing wine)
• 2 slices ginger (0.7 cm / 1/3″ thick, skin on)
• 1 large garlic clove (smashed)

Vegetables and Noodles

• 200g / 7 oz thin fresh egg noodles (or 100g / 3.5 oz dried noodles)
• 4 stems choi sum (or other Asian greens, cut into 7 cm / 2.5″ lengths; stems separated from leaves)
• 1 small carrot (peeled, cut into thin matchsticks)
• 1/4 cup finely sliced green onions (from 1 stem)

Finishing Flavor

• 2 1/2 tsp toasted sesame oil

Instructions

1. Prepare the Broth: Place chicken stock, kimchi, kimchi juice, gochujang, light soy sauce, fish sauce, Chinese cooking wine, ginger slices, and smashed garlic in a saucepan. Bring to a medium-high heat and simmer until it gently bubbles. Reduce heat to maintain a gentle simmer and cook uncovered for 10 minutes to develop flavors.
2. Add Vegetables: Add choi sum stems and carrot matchsticks to the broth. Simmer for 2 minutes until they begin to soften. Then add choi sum leaves and simmer for an additional 1 minute. Stir in toasted sesame oil just before serving to enhance the aroma.
3. Cook Noodles: While the broth simmers, cook the egg noodles according to package instructions in boiling water. Once cooked, drain them and quickly rinse under cold tap water to stop cooking. Shake off excess water thoroughly.
4. Assemble the Soup: Divide the cooked noodles evenly between serving bowls. Remove garlic and ginger slices from the broth, then ladle the hot broth with vegetables over the noodles. Garnish with finely sliced green onions and serve immediately.

Notes

• Kimchi and its juice contribute authentic Korean flavor and spiciness; use fresh and good quality kimchi.
• Gochujang is a Korean fermented chili paste; adjust quantity to your preferred spice level.
• Light soy sauce adds saltiness without overpowering the broth.
• Chinese cooking wine (Shaoxing wine) adds depth; can omit if unavailable.
• Smashed garlic and sliced ginger infuse the broth with warmth and aroma but are removed before serving.
• If using dried noodles, quantity should be 100g due to water absorption differences.
• Toasted sesame oil added at the end enhances the nutty fragrance of the soup.
• Choi sum can be replaced with other Asian greens such as bok choy or spinach.

Keywords: Spicy Korean Noodle Soup, quick Korean soup, kimchi soup, gochujang noodle soup, healthy noodle soup, egg noodles, Asian greens soup