Spicy Korean Noodle Soup (quick & healthy)
Total Time
20 minutes
Prep Time
5 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(20)
Ingredients
2 servings
- 4 cups / 1 litre chicken stock/broth (, low-sodium)
- 2/3 cup cabbage kimchi (Note 1)
- 2 tbsp kimchi juice (, from kimchi tub (Note 1)
- 3 tbsp gochujang (Note 2)
- 2 tbsp light soy sauce (Note 3)
- 2 tsp fish sauce (sub more soy)
- 1 tbsp Chinese cooking wine (Shaoxing wine, Note 4)
- 2 slices ginger (, sliced 0.7cm / 1/3" thick (skin on)
- 1 large garlic clove (, smashed (Note 5)
- 200g/ 7oz thin fresh egg noodles (or 100g/3.5oz dried - Note 6)
- 4 stems choi sum (or other Asian greens, cut into 7cm / 2.5" lengths, stems separated from leafy part)
- 1 small carrot (, peeled, cut into thin matchsticks)
- 2 1/2 tsp sesame oil (, toasted (Note 8)
- 1/4 cup finely sliced green onions (1 stem)
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Preparation
Step 1
Broth - Place all broth ingredients in a saucepan. Bring to a simmer over medium-high heat, then reduce heat so it’s simmering gently. Simmer 10 minutes without a lid.
Step 2
Cook vegetables - Add choi sum stems and carrot to the broth. Simmer for 2 minutes. Add choi sum leaves and simmer for another minute. Stir in sesame oil just before serving.
Step 3
Noodles - Meanwhile, cook egg noodles in boiling water per packet directions. Drain, give the noodles a quick rinse under tap water. Shake off excess water well.
Step 4
Assemble - Divide noodles between bowls. Top with the vegetables. Pick the garlic and ginger out of the broth, then broth pour over the noodles. Sprinkle with green onions and serve!
Step 5
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