Description
A quick and healthy Spicy Korean Noodle Soup featuring a flavorful broth infused with kimchi, gochujang, and aromatic spices, served with tender egg noodles and fresh Asian greens. Perfect for a comforting meal with a kick of authentic Korean flavors.
Ingredients
Scale
Broth Ingredients
- 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 substitute with more soy sauce)
- 1 tbsp Chinese cooking wine (Shaoxing wine)
- 2 slices ginger (sliced 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)
- 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)
Finishing Touches
- 2 1/2 tsp toasted sesame oil
- 1/4 cup finely sliced green onions (1 stem)
Instructions
- Broth: Place all broth ingredients in a saucepan. Bring to a simmer over medium-high heat, then reduce the heat to maintain a gentle simmer. Simmer uncovered for 10 minutes to allow the flavors to meld together.
- Cook vegetables: Add choi sum stems and carrot to the simmering broth. Continue to simmer for 2 minutes, then add the choi sum leaves and simmer for another minute. Stir in toasted sesame oil just before serving to add a nutty aroma.
- Noodles: While the broth simmers, cook the egg noodles according to packet instructions in boiling water. Once cooked, drain and rinse quickly under tap water to stop cooking. Shake off excess water thoroughly.
- Assemble: Divide the cooked noodles evenly between serving bowls. Use a slotted spoon to remove the garlic and ginger slices from the broth, then ladle the hot broth and vegetables over the noodles. Garnish with finely sliced green onions and serve immediately.
Notes
- Note 1: Use good-quality cabbage kimchi and save the extra kimchi juice for added depth of flavor in the broth.
- Note 2: Gochujang is a Korean fermented chili paste that provides the signature spicy and savory flavor.
- Note 3: Light soy sauce adds umami and saltiness; adjust according to taste.
- Note 4: Shaoxing wine is a Chinese cooking wine that enhances the complexity of the broth.
- Note 5: Smashed garlic and sliced ginger infuse the broth with aromatic warmth.
- Note 6: Fresh egg noodles cook faster and have a tender texture; dried noodles can be used as a substitute.
- Note 8: Toasted sesame oil is added at the end for fragrance; do not boil it.
