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Spicy Korean Noodle Soup (Quick & Healthy) Recipe

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★★★★★

4.5 from 98 reviews

This Spicy Korean Noodle Soup is a quick, healthy, and flavorful dish featuring a savory chicken broth enriched with kimchi, gochujang, and fresh vegetables. Perfect for a comforting meal, it combines tender egg noodles with vibrant Asian greens and a subtly spicy, tangy broth that you can prepare in under 30 minutes.

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 (Korean chili paste)
  • 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 (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 noodles)
  • 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

  • 2 1/2 tsp toasted sesame oil
  • 1/4 cup finely sliced green onions (1 stem)

Instructions

  1. Prepare the Broth: Place all broth ingredients — chicken stock, cabbage kimchi, kimchi juice, gochujang, light soy sauce, fish sauce, Chinese cooking wine, ginger slices, and smashed garlic — into a saucepan. Bring it 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 flavor.
  2. Cook the Vegetables: Add the choi sum stems and the thinly sliced carrot to the simmering broth. Let it cook for 2 minutes, then add the choi sum leaves and simmer for an additional 1 minute. Just before serving, stir in the toasted sesame oil to enhance the aroma and flavor.
  3. Cook the Noodles: While the broth simmers, cook the egg noodles in boiling water according to the packet instructions. Drain the noodles, rinse them quickly under cold tap water to stop cooking and remove excess starch, then shake off the water thoroughly.
  4. Assemble and Serve: Divide the noodles evenly between serving bowls. Using a slotted spoon, pick out the ginger slices and garlic from the broth, then ladle the hot broth along with the cooked vegetables over the noodles. Garnish with the finely sliced green onions and serve immediately for a warm, spicy, and comforting Korean noodle soup experience.

Notes

  • Note 1: Using cabbage kimchi and its juice adds authentic fermented flavors. You can find these in most Asian grocery stores.
  • Note 2: Gochujang is a Korean fermented chili paste that balances heat with sweetness and umami.
  • Note 3: Light soy sauce provides saltiness without overpowering; adjust according to taste.
  • Note 4: Shaoxing wine adds depth; if unavailable, you may omit or substitute with dry sherry.
  • Note 5: Smashed garlic releases more aroma and flavor during simmering.
  • Note 6: Fresh egg noodles cook faster and have a tender texture; dried noodles work well if fresh are not available.
  • Note 8: Toasting sesame oil enhances its nutty flavor; use a good quality toasted oil for best results.

Keywords: spicy Korean noodle soup, kimchi noodle soup, gochujang soup, quick Korean soup, healthy noodle soup, Asian noodle soup

Find it online: https://thefoodrecipe.com/spicy-korean-noodle-soup-quick-and-healthy-recipe/