A Spicy Korean Noodle Soup
Indulge in the bold, fiery flavors of a Spicy Korean Noodle Soup, a comforting yet invigorating dish that’s perfect for chilly days or satisfying your cravings for something zesty. This recipe features a rich, flavorful broth infused with gochujang and gochugaru, two essential staples of Korean cuisine, delivering the perfect balance of heat and umami. Tender shiitake mushrooms, vibrant julienned carrots and zucchini, and wilted baby spinach add fresh texture and nutrients, while ramen or udon noodles create a hearty base. Topped with fresh green onions, optional sesame seeds, and soft-boiled eggs for added depth, this soup is both visually stunning and irresistibly delicious. Ready in just 40 minutes, it’s the ultimate one-pot meal for lovers of spicy Korean dishes, ensuring every spoonful is a burst of authentic flavor.
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Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 4 garlic cloves, minced
- 1 tablespoon ginger, grated
- 3 tablespoons gochujang (Korean red chili paste)
- 1 teaspoon gochugaru (Korean red chili flakes)
- 3 tablespoons soy sauce
- 6 cups low-sodium chicken or vegetable broth
- 1 cup shiitake mushrooms, sliced
- 1 carrot, julienned
- 1 zucchini, julienned
- 2 cups baby spinach
- 14 ounces fresh ramen or udon noodles
- 3 green onions, thinly sliced
- 1 teaspoon sesame seeds (optional, for garnish)
- 2 soft-boiled eggs, halved (optional, for topping)
Instructions
Heat the vegetable oil in a large pot over medium heat.
Add the minced garlic and grated ginger to the pot, cooking until fragrant, about 1-2 minutes.
Stir in the gochujang and gochugaru, cooking for another minute to deepen the flavors.
Pour in the soy sauce and broth, stirring to combine. Bring the mixture to a simmer.
Add the sliced shiitake mushrooms, julienned carrot, and zucchini to the pot. Let them cook for about 5-7 minutes, or until tender.
Toss in the baby spinach and allow it to wilt, about 1-2 minutes.
Meanwhile, prepare the noodles according to the package instructions. Drain and set aside.
Divide the cooked noodles into serving bowls.
Ladle the hot soup over the noodles, ensuring each bowl gets a variety of vegetables.
Top with sliced green onions, sesame seeds, and soft-boiled egg halves if desired.
Serve immediately and enjoy your spicy Korean noodle soup!
Nutrition Facts
Calories |
336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.6 g | 16% | |
| Saturated Fat | 2.5 g | 13% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 1035 mg | 45% | |
| Total Carbohydrate | 46.0 g | 17% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 6.3 g | ||
| Protein | 13.2 g | 26% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 103 mg | 8% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 533 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
