Description
A quick and comforting noodle soup bursting with the rich, spicy flavor of gochujang and fresh vegetables.
Ingredients
Scale
- 200g noodles (any type—ramen or rice noodles work well)
- 2 tablespoons gochujang
- 4 cups vegetable or chicken broth
- 1 tablespoon soy sauce
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 cup vegetables (like spinach, mushrooms, or bok choy)
- 1 green onion, chopped
- 1 teaspoon sesame oil
Instructions
- Start by bringing the broth to a rolling boil in a large pot.
- Once bubbling, add the gochujang, soy sauce, minced garlic, and grated ginger; stir until everything is beautifully combined.
- Introduce the noodles into the broth, cooking them as per the package instructions.
- In the final minute of cooking, stir in the vegetables, allowing them to wilt while maintaining their crunch.
- Just before serving, drizzle sesame oil over the top and garnish with chopped green onions.
Notes
Leftover soup can be stored in an airtight container in the fridge for up to three days. Consider cooking noodles separately for meal prep to maintain texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg