Spicy Korean Noodle Soup (quick & healthy)
For all those times you need a spicy Asian noodle fix – FAST! This packs a serious flavour punch. The secret is the juices from the kimchi jar and a good dollop of gochujang, that magical spicy Korean paste you can get "everywhere" these days. To add protein, cook raw prawns/shrimp or fish pieces in the broth (only takes 3 min), or top with slices of BBQ pork
Ingredients
SPICY KOREAN SOUP BROTH
- 4 cups chicken stock/broth low-sodium
- ⅔ cup cabbage kimchi
- 2 tbsp kimchi juice from kimchi tub
- 3 tbsp gochujang
- 2 tbsp light soy sauce
- 2 tsp fish sauce sub more soy
- 1 tbsp Chinese cooking wine Shaoxing wine
- 2 slices ginger sliced 0.7cm / 1/3" thick (skin on)
- 1 large garlic clove smashed
ADD-INS
- 200 g 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 leafy part
- 1 small carrot peeled, cut into thin matchsticks
- 2½ tsp tsp sesame oil toasted
- ¼ 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 heat so it’s simmering gently. Simmer 10 minutes without a lid.
Cook vegetables
- Add choi sum stems and carrot to the broth. Simmer for 2 minutes. Add choi sum leaves and simmer for another minute. Stir in sesame oil just before serving.
Noodles
- Meanwhile, cook egg noodles in boiling water per packet directions. Drain, give the noodles a quick rinse under tap water. Shake off excess water well.
Assemble
- Divide noodles between bowls. Top with the vegetables. Pick the garlic and ginger out of the broth, then broth pour over the noodles. Sprinkle with green onions and serve!