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–+ servings
Spicy Korean Noodle Soup

Quick & Healthy Spicy Korean Noodle Soup You'll Love

A quick and healthy Spicy Korean Noodle Soup that's comforting and packed with flavor, perfect for busy nights.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Korean
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 4 cups chicken stock Substitution: Use vegetable broth for a vegetarian option.
  • 1 cup kimchi Substitution: Look for vegan kimchi to ensure it’s seafood-free.
  • ½ cup kimchi juice Use the juice directly from the kimchi jar for best results.
  • 2 tablespoons gochujang Substitution: Mix chili paste with a bit of sugar and miso if unavailable.
  • 4 tablespoons soy sauce Substitution: Tamari for gluten-free.
  • 1 tablespoon fish sauce Substitution: Omit for vegetarian, add extra soy sauce instead.
  • 2 tablespoons cooking wine Substitution: Rice vinegar can provide acidity if wine is omitted.
  • 1 tablespoon ginger Smashed or minced both work well.
  • 4 cloves garlic Smashed or minced both work well.
For the Vegetables
  • 1 bunch choi sum (or other greens) Substitution: Spinach or bok choy can be used instead.
  • 1 medium carrot Substitution: Use other veggies like bell peppers or zucchini as desired.
For the Noodles and Finish
  • 8 ounces fresh egg noodles Substitution: Dried noodles are fine but require longer cooking.
  • 1 tablespoon toasted sesame oil Add just before serving for best flavor.
  • 2 stalks green onions Substitution: Chives or shallots can offer similar flavors.

Equipment

  • Large saucepan

Method
 

Step-by-Step Instructions
  1. In a large saucepan, combine chicken stock, kimchi, kimchi juice, gochujang, soy sauce, fish sauce, cooking wine, grated ginger, and smashed garlic cloves. Bring to a gentle boil over medium-high heat, then reduce to a simmer for about 10 minutes.
  2. Add the chopped choi sum stems and diced carrot to the broth. Cook for 2 minutes until they start to soften.
  3. Toss in the choi sum leaves and let them simmer for 1 additional minute until they become bright and tender.
  4. Prepare the fresh egg noodles according to the package instructions, usually requiring 4–5 minutes. Drain and rinse under cold water.
  5. Divide the cooked noodles into serving bowls, layer in the sautéed vegetables, and carefully ladle the hot broth over them.
  6. Finish with a drizzle of toasted sesame oil and sprinkle sliced green onions on top before serving.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 40gProtein: 15gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 780mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 1100IUVitamin C: 30mgCalcium: 60mgIron: 2mg

Notes

Keep an eye on the broth while it simmers to prevent excessive evaporation and ensure a balanced flavor. Adjust spice levels according to preference.

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