Description
This Peanut Gochujang Noodle Soup is a flavorful, comforting dish combining the nuttiness of peanut butter with the spicy complexity of gochujang. Featuring tender ramen noodles, fresh spinach, and a savory broth made from vegetable stock and aromatic seasonings, it’s a quick and satisfying meal perfect for cozy nights or whenever you crave a spicy, savory soup.
Ingredients
Scale
Broth and Seasonings
- 4 cups vegetable broth
- 1 tablespoon peanut butter
- 2 tablespoons gochujang
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon grated ginger
- 2 cloves garlic, minced
Noodles and Vegetables
- 6 ounces ramen noodles
- 1/2 cup sliced green onions
- 1/2 cup spinach leaves
Garnishes and Extras
- 1/4 cup roasted peanuts, chopped
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon lime juice
Instructions
- Heat the Broth: In a medium-sized pot, pour 4 cups of vegetable broth and bring it to a simmer over medium heat.
- Add Peanut Butter: Stir in 1 tablespoon of peanut butter until it melts and fully blends into the broth for a creamy base.
- Incorporate Gochujang: Mix in 2 tablespoons of gochujang, ensuring it dissolves completely to add a spicy kick.
- Add Soy Sauce and Sesame Oil: Pour in 1 tablespoon soy sauce and 1 teaspoon sesame oil, stirring to combine all the flavors.
- Season with Vinegar, Ginger, and Garlic: Stir in 1 teaspoon rice vinegar, 1 teaspoon grated ginger, and 2 cloves minced garlic to deepen the broth’s flavor profile.
- Simmer the Broth: Let the mixture simmer gently for about 5 minutes to meld all flavors together.
- Cook Ramen Noodles: In a separate pot, bring water to a boil. Add 6 ounces of ramen noodles and cook according to package instructions, usually 3-4 minutes.
- Drain Noodles: Drain cooked noodles and set aside.
- Add Green Onions and Peanuts: Stir 1/2 cup sliced green onions and 1/4 cup chopped roasted peanuts into the simmering broth.
- Add Heat (Optional): If desired, sprinkle in 1/2 teaspoon crushed red pepper flakes and stir to combine.
- Wilt Spinach: Add 1/2 cup spinach leaves to the broth and let them wilt for 1 to 2 minutes.
- Finish with Lime Juice: Stir in 1 tablespoon lime juice to brighten the soup’s flavors.
- Assemble Bowls: Place the cooked ramen noodles into serving bowls.
- Pour Broth: Ladle the peanut gochujang broth over the noodles evenly.
- Garnish and Serve: Top with any remaining green onions and peanuts, then serve the soup hot.
Notes
- For a vegetarian option, ensure the broth is vegetable-based and soy sauce is gluten-free if needed.
- Adjust the amount of gochujang and crushed red pepper flakes to control the spice level.
- You can substitute ramen noodles with rice noodles or soba for different textures.
- Roasted peanuts add great texture, but feel free to omit if allergic or substitute with chopped cashews.
- Leftover broth can be stored in the fridge for up to 3 days and reheated.
