If you love bold flavors and comforting warmth in a bowl, you are going to adore this Spicy Korean Noodle Soup (Quick & Healthy) Recipe. It brings together tangy kimchi, rich chicken broth, and a punch of spicy gochujang to create a vibrant dish that feels both nourishing and exciting. Plus, it comes together in under 20 minutes, making it perfect for when you want something hearty but don’t have hours to cook. This soup is a delicious way to brighten up any day with spicy, savory goodness and a satisfying noodle bite.
Ingredients You’ll Need
This recipe celebrates simplicity with ingredients you might already have or can easily find. Each one plays an important role, layering tastes and textures that make this soup truly special. From the fermented tang of kimchi to the toasted nuttiness of sesame oil, every element adds heartiness and depth.
- Chicken stock/broth (4 cups/1 litre, low-sodium): The flavorful yet mild base that carries all the other tastes beautifully.
- Cabbage kimchi (2/3 cup): Provides a spicy, fermented punch that defines the soup’s character.
- Kimchi juice (2 tbsp): Adds extra tang and complexity straight from the kimchi container.
- Gochujang (3 tbsp): Korean chili paste that brings the signature spicy-sweet heat to every spoonful.
- Light soy sauce (2 tbsp): Balances the spice with just enough saltiness.
- Fish sauce (2 tsp): (or extra soy sauce) Gives an umami depth that rounds out the broth’s flavors.
- Chinese cooking wine (1 tbsp, Shaoxing wine): Adds a subtle sweetness and complexity.
- Ginger slices (2 slices, 0.7cm thick): For gentle aromatic warmth in the broth.
- Garlic clove (1 large, smashed): Imparts a mild pungency that melts into the soup.
- Thin fresh egg noodles (200g/7oz): Or dried if you prefer—these noodles soak up all the flavors while staying delightfully chewy.
- Choi sum (4 stems, cut into 7cm lengths): Asian greens that provide fresh crunch and vibrant color.
- Carrot (1 small, peeled and julienned): Adds a subtle sweetness and lovely texture contrast.
- Sesame oil (2 1/2 tsp, toasted): Gives the final touch of warm, nutty aroma before serving.
- Green onions (1 stem, finely sliced): Adds a crisp, fresh garnish with mild onion flavor.
How to Make Spicy Korean Noodle Soup (Quick & Healthy) Recipe
Step 1: Create the Flavorful Broth
Start by placing the chicken stock, kimchi, kimchi juice, gochujang, soy sauce, fish sauce, cooking wine, ginger slices, and smashed garlic in a saucepan. Bring everything to a gentle simmer over medium-high heat, then lower the heat to keep it simmering softly. Let it work its magic for about 10 minutes uncovered. This slow melding enriches the broth with a symphony of spicy, tangy, and savory notes that you’ll taste in every spoonful.
Step 2: Cook the Vegetables
Next, add the choi sum stems and carrot to the simmering broth and let them cook for 2 minutes until just tender but still crisp. Then add the choi sum leaves and cook for one more minute. These greens provide freshness and beautiful color, balancing the bold broth flavors. Just before you finish, stir in the toasted sesame oil, which infuses the broth with a subtle nuttiness that makes this soup feel comforting and complete.
Step 3: Prepare the Noodles
While the broth is simmering, cook your thin egg noodles according to the package instructions. Fresh noodles usually only take a couple of minutes. Once cooked, drain them and rinse quickly under tap water—this stops the cooking and keeps the noodles perfect and springy rather than sticky. Shake off the excess water thoroughly so they don’t dilute your broth when assembled.
Step 4: Assemble Your Spicy Korean Noodle Soup (Quick & Healthy) Recipe
Divide the eggs noodles between two bowls, then pile on the cooked vegetables. Remove the garlic and ginger pieces from the broth to keep the flavors just right, and carefully pour the hot broth over everything. Finish by scattering the finely sliced green onions on top for a fresh, crisp finish. Now you are ready to enjoy this warm, vibrant bowl of goodness.
How to Serve Spicy Korean Noodle Soup (Quick & Healthy) Recipe
Garnishes
Enhance your soup by adding a few extra touches like a sprinkle of toasted sesame seeds, a drizzle of chili oil for extra heat, or even a soft boiled egg for richness. Thinly sliced fresh chili peppers can bring an extra kick, and a few coriander leaves add brightness.
Side Dishes
This soup pairs wonderfully with simple sides like steamed rice or crispy Korean pancakes (pajeon). You might also serve it with pickled vegetables or a side salad dressed with sesame and soy to complement the spicy, vibrant soup flavors.
Creative Ways to Present
For an inviting presentation, serve the soup in rustic ceramic bowls with chopsticks and a spoon. Add a small dish of extra kimchi or chili sauce alongside so everyone can personalize their bowl. A garnish station with scallions, sesame seeds, and fresh herbs invites a fun and interactive dining experience.
Make Ahead and Storage
Storing Leftovers
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Keep the noodles separate if possible, as they tend to soak up the broth and get mushy. Reheat the broth and vegetables gently on the stovetop, then add freshly cooked noodles when serving.
Freezing
You can freeze the broth and vegetables (without noodles) for up to 1 month in a freezer-safe container. Thaw in the refrigerator overnight and reheat thoroughly before adding freshly cooked noodles for the best texture and flavor.
Reheating
Reheat the soup slowly on the stovetop over medium heat to avoid overcooking the vegetables. If stored together, add a splash of water or broth when reheating to loosen any thickened parts. Always add fresh noodles after reheating to preserve their delicious bite.
FAQs
Can I use vegetable broth instead of chicken broth?
Absolutely! Using vegetable broth makes this dish vegetarian-friendly while still providing a tasty base. Just look for a rich-flavored broth to keep the soup hearty.
What can I substitute if I don’t have gochujang?
If gochujang isn’t available, a mix of miso paste with a bit of chili powder and a touch of honey can mimic the sweet-spicy umami flavor, though gochujang’s unique ferment is worth trying to find for the authentic taste.
Can I make this soup gluten-free?
Yes! Use gluten-free soy sauce and make sure your noodles are gluten-free rice noodles or another favorite. Double-check the kimchi and other sauces as some may contain gluten.
How spicy is this soup?
The heat is medium but very adjustable. You can reduce the gochujang amount or omit fresh chili for milder flavor, or add extra chili oil for more heat. It’s very versatile!
Is this recipe suitable for meal prepping?
Definitely. Keep the broth and vegetables in one container and the noodles separate so you can assemble fresh when ready. It’s a wonderful way to enjoy healthy, spicy comfort all week long.
Final Thoughts
This Spicy Korean Noodle Soup (Quick & Healthy) Recipe is a personal favorite that brings heat, heartiness, and health to your table with ease and speed. It’s a fantastic way to explore Korean flavors without any fuss, perfect for busy days or cozy nights. I can’t wait for you to try it and see just how satisfying a bowl of spicy noodle soup can be!
Print
Spicy Korean Noodle Soup (Quick & Healthy) Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Korean
Description
This Spicy Korean Noodle Soup is a quick and healthy meal featuring flavorful chicken broth infused with kimchi, gochujang, and aromatics, combined with fresh egg noodles and vibrant Asian greens. Perfect for a comforting bowl of noodle soup packed with bold, spicy Korean flavors, ready in just 20 minutes.
Ingredients
Broth
- 4 cups / 1 litre chicken stock/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 (0.7cm / 1/3″ thick, skin on)
- 1 large garlic clove (smashed)
Vegetables
- 4 stems choi sum (or other Asian greens, cut into 7cm / 2.5″ lengths, stems separated from leaf parts)
- 1 small carrot (peeled, cut into thin matchsticks)
- 1/4 cup finely sliced green onions (about 1 stem)
Noodles & Finishing
- 200g / 7oz thin fresh egg noodles (or 100g / 3.5oz dried egg noodles)
- 2 1/2 tsp toasted sesame oil
Instructions
- Broth: Place the chicken stock, kimchi, kimchi juice, gochujang, light soy sauce, fish sauce, Chinese cooking wine, sliced ginger, and smashed garlic in a saucepan. Bring the mixture 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 the flavors.
- Cook vegetables: Add the choi sum stems and thin carrot matchsticks to the simmering broth. Cook for 2 minutes to soften slightly. Then add the choi sum leaves and cook for an additional minute until wilted. Just before serving, stir in the toasted sesame oil to enhance the aroma.
- Noodles: While the broth cooks, prepare the egg noodles according to the package instructions, typically by boiling them in water until tender. Once cooked, drain the noodles and rinse them quickly under cold tap water to stop cooking. Shake off any excess water thoroughly.
- Assemble: Divide the cooked noodles evenly into serving bowls. Remove the garlic and ginger slices from the broth, then ladle the hot broth and cooked vegetables over the noodles. Garnish with finely sliced green onions and serve immediately for a warming Korean-inspired meal.
Notes
- Note 1: Using kimchi and kimchi juice brings authentic tangy and spicy flavor to the broth.
- Note 2: Gochujang is a fermented Korean red chili paste that adds depth and heat.
- Note 3: Light soy sauce balances the spiciness with saltiness.
- Note 4: Shaoxing wine adds a subtle complexity reminiscent of Chinese cooking.
- Note 5: Smashed garlic and sliced ginger infuse aromatic goodness into the broth.
- Note 6: Fresh egg noodles cook quickly and have a delicate texture, dried noodles are a good alternative.
- Note 8: Toasted sesame oil stirred in last preserves its nutty flavor and fragrance.
- To make it vegetarian, substitute chicken broth with vegetable broth and fish sauce with more soy sauce or a vegan alternative.
