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
Scale
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.
