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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.

Ingredients

Scale

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

Find it online: https://stirringwithstella.com/spicy-korean-noodle-soup-recipe/