Description
A Korean-inspired spicy noodle soup that’s comforting, full of flavor, and ready in just 20 minutes. Perfect for chilly nights or quick weeknight dinners.
Ingredients
Scale
- 8 oz ramen noodles (or your favorite Asian-style noodles)
- 2 tablespoons gochujang paste
- 4 cups vegetable or chicken broth
- 2 tablespoons soy sauce (low-sodium)
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 green onions, sliced (white and green parts separated)
- 1 cup mushrooms, sliced (shiitake or button)
- 1 medium carrot, julienned
- 1 cup baby spinach
- 2 soft-boiled eggs (optional)
- 1 tablespoon toasted sesame seeds
- Lime wedges for serving
Instructions
- Prep all vegetables and aromatics: mince garlic, grate ginger, slice mushrooms, julienne carrot, and separate green onion whites and greens.
- Heat sesame oil in a large pot over medium heat. Add garlic, ginger, and white parts of green onion. Sauté for 1 minute until fragrant.
- Stir in gochujang paste and cook for 30 seconds. Add broth and soy sauce. Stir to dissolve and bring to a simmer.
- Add mushrooms and carrots. Simmer for 3–4 minutes until softened slightly.
- Add noodles directly to the pot and cook according to package instructions until just al dente.
- Stir in baby spinach and cook for 30 seconds until wilted. Serve in bowls topped with green onion greens, soft-boiled egg halves, sesame seeds, and lime wedges.
Notes
Keep noodles and broth separate when storing to maintain texture. Customize with proteins like tofu, shredded chicken, or shrimp. For a gluten-free version, use tamari and rice noodles.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Korean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 1450mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 90mg