Spicy Korean Noodle Broth
A hot broth-based noodle soup with gochujang heat, sesame depth, and swappable proteins and vegetables. Noodles and aromatics simmer in a spiced broth, finished with fresh toppings.
Ingredients
Method
Prepare protein: press tofu if using, cube or slice into bite-sized pieces. Alternatively, cut chicken or shrimp to size.
Mince garlic and ginger. Slice green onion, reserving white and green parts separately. Rough chop spinach. Slice mushrooms.
Heat sesame oil in a large pot over medium-high heat. Add garlic and ginger; sauté until fragrant, about 1 minute.
Stir in gochujang sauce until fully dissolved into the oil, about 1 minute.
Pour in vegetable broth. Add soy sauce, rice vinegar, and sugar. Stir well.
Bring to a boil, then reduce heat to medium. Add mushrooms and white parts of green onion. Simmer 5 minutes.
In a separate pot, bring water to boil. Cook noodles according to package directions. Drain and set aside.
Add protein to the simmering broth. Cook until heated through (3–5 minutes for tofu, 6–8 for chicken, 3–4 for shrimp).
Stir in chopped spinach and cook until just wilted, about 1 minute. Taste and adjust salt as needed.
Divide cooked noodles among four bowls. Ladle hot broth, vegetables, and protein over noodles.
Garnish with sesame seeds, green parts of green onion, and red pepper flakes. Serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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