Description
Experience the bold flavors of Korean cuisine with this Spicy Korean Noodle Soup recipe. Loaded with hearty noodles, fresh vegetables, and a spicy kick from gochujang, this soup is a comforting and satisfying meal that will warm you up from the inside out.
Ingredients
Scale
For the Soup:
- 8 ounces Korean wheat noodles (or udon)
- 6 cups beef or vegetable broth
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 3 cloves garlic (minced)
- 1 teaspoon ginger (grated)
- 1 small onion (thinly sliced)
- 1 cup shiitake mushrooms (sliced)
- 1 medium zucchini (julienned)
- 2 scallions (sliced)
- 1 cup spinach leaves
- 1 tablespoon toasted sesame seeds
- Salt and pepper to taste
Optional Garnish:
- Soft-boiled egg (1 per serving)
Instructions
- Prepare the Broth: In a large pot, bring the broth to a simmer. Whisk in gochujang, soy sauce, sesame oil, garlic, and ginger until smooth.
- Add Vegetables: Add onion, shiitake mushrooms, and zucchini to the broth. Simmer for 10 minutes until vegetables are tender.
- Cook Noodles: Cook noodles separately according to package instructions. Drain and set aside.
- Finish the Soup: Add spinach and scallions to the broth. Cook for 1-2 minutes until wilted.
- Serve: Divide cooked noodles into bowls. Ladle hot soup over noodles. Garnish with toasted sesame seeds. Top each serving with a soft-boiled egg if desired.
Notes
- Adjust gochujang quantity to control spiciness.
- For a vegetarian version, use vegetable broth instead of beef broth.
- Enhance protein content by adding tofu or thinly sliced beef.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 70 mg (with egg)
