Spicy Korean Noodle Soup (Quick & Healthy) 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 with fresh vegetables in a savory, warming broth that’s perfect for any day of the week.

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 (or more 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
• 200g / 7oz thin fresh egg noodles (or 100g / 3.5oz dried)
• 4 stems choi sum or other Asian greens, cut into 7cm / 2.5″ lengths, stems separated from leaves
• 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 chicken stock, cabbage kimchi, kimchi juice, gochujang, light soy sauce, fish sauce, Chinese cooking wine, sliced ginger, and smashed garlic in a saucepan. Bring to a simmer over medium-high heat, then reduce heat to gently simmer. Cook uncovered for 10 minutes.
2. Step 2: Add choi sum stems and carrot to the broth. Simmer for 2 minutes, then add the choi sum leaves and simmer for another minute. Stir in toasted sesame oil just before serving.
3. Step 3: While the broth simmers, cook the egg noodles in boiling water according to the packet instructions. Drain and rinse the noodles quickly under cold tap water, then shake off excess water.
4. Step 4: Divide the noodles into bowls. Remove the garlic and ginger slices from the broth and pour the broth with vegetables over the noodles. Sprinkle with finely sliced green onions and serve immediately.

Tips & Variations

• For a vegetarian version, substitute chicken stock with vegetable broth and replace fish sauce with additional soy sauce or a splash of mushroom sauce.
• Add soft boiled eggs or tofu for extra protein.
• If you prefer less heat, reduce the gochujang amount or rinse the kimchi to lessen its spiciness.
• Fresh kimchi juice adds authentic flavor, but if unavailable, a splash of rice vinegar with a pinch of sugar can be used as a substitute.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Keep noodles separate to avoid sogginess. Reheat the broth gently on the stove and add freshly cooked or reheated noodles before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried noodles instead of fresh?

Yes, you can use dried noodles; just follow the package cooking instructions carefully. Generally, dried noodles take a bit longer to cook than fresh ones.

Is this soup very spicy?

The soup has a mild to moderate spice level from the gochujang and kimchi. You can adjust the heat by using less gochujang or rinsing the kimchi before adding it to the broth.

Spicy Korean Noodle Soup (Quick & Healthy) Recipe

---

★★★★★

4.8 from 91 reviews

• Author: Thomas
• Total Time: 25 minutes
• Yield: 4 servings 1x

Pin Recipe

Print Recipe

Description

A quick and healthy Spicy Korean Noodle Soup featuring a flavorful chicken broth infused with kimchi, gochujang, and aromatic spices, paired with fresh egg noodles and vibrant Asian greens. Perfect for a comforting meal packed with bold Korean flavors.

---

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

Noodles and Vegetables

• 200g / 7oz thin fresh egg noodles (or 100g / 3.5oz dried egg noodles)
• 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)

Finishing Touches

• 2 1/2 tsp toasted sesame oil
• 1/4 cup finely sliced green onions (from 1 stem)

---

Instructions

1. Prepare the Broth: Place the chicken stock, cabbage kimchi, kimchi juice, gochujang, light soy sauce, fish sauce, Chinese cooking wine, sliced ginger, and smashed garlic into a saucepan. Bring the broth to a simmer over medium-high heat, then reduce the heat to maintain a gentle simmer. Let it simmer uncovered for 10 minutes to develop rich flavors.
2. Cook the Vegetables: Add the choi sum stems and carrot matchsticks to the simmering broth. Let them cook for 2 minutes, then add the choi sum leaves and simmer for an additional minute. This ensures the greens remain vibrant and tender. Just before serving, stir in the toasted sesame oil to enhance the aroma and flavor.
3. Cook the Noodles: Meanwhile, cook the egg noodles in boiling water according to the package instructions (fresh noodles usually take 2-3 minutes; dried noodles about 4-5 minutes). Once cooked, drain the noodles and rinse briefly under tap water to stop the cooking process and remove excess starch. Shake off excess water well.
4. Assemble the Soup: Divide the cooked noodles evenly between serving bowls. Remove the ginger slices and garlic clove from the broth to avoid overpowering bites. Ladle the hot broth and cooked vegetables over the noodles. Garnish with finely sliced green onions and serve immediately for a comforting, spicy Korean noodle soup experience.

Notes

• Note 1: Use cabbage kimchi including its juice for authentic flavor; adjust quantity based on spice tolerance.
• Note 2: Gochujang is Korean chili paste and can typically be found in Asian grocery stores or online.
• Note 3: Light soy sauce provides saltiness without darkening the broth excessively.
• Note 4: Shaoxing wine is a Chinese cooking wine that adds depth; dry sherry can be a substitute.
• Note 5: Smashed garlic adds subtle aroma without overwhelming the soup.
• Note 6: Fresh egg noodles yield a softer texture, but dried noodles are convenient and also work well.
• Note 8: Toasted sesame oil adds a nutty richness; add at the end to preserve its flavor.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Korean

Keywords: Spicy Korean noodle soup, kimchi soup, gochujang soup, quick Korean recipes, healthy noodle soup, egg noodle soup