Cooked - Spicy Korean Noodle Soup (quick & Healthy)

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Spicy Korean Noodle Soup (quick & Healthy)

2.0

4 cups / 1 litre chicken stock/broth (, low-sodium)

⅔ cup cabbage kimchi ((Note 1))

2 tbsp kimchi juice (, from kimchi tub (Note 1))

3 tbsp gochujang ((Note 2))

2 tbsp light soy sauce ((Note 3))

2 tsp fish sauce ((sub more soy))

1 tbsp Chinese cooking wine ((Shaoxing wine, Note 4))

2 slices ginger (, sliced 0.7cm / ⅓" thick (skin on))

1 large garlic clove (, smashed (Note 5))

200g/ 7oz thin fresh egg noodles ((or 100g/3.5oz dried - Note 6))

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)

2 ½ tsp sesame oil (, toasted (Note 8))

¼ cup finely sliced green onions ((1 stem))

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!

Course🍽️Main Course

DietsPescaterian🥛Dairy-free...

Category🍲Soup

Cuisine🇰🇷Korean

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 81 weeks ago

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