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
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
- 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.
- 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.
- 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.
- 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
