Korean Spicy Noodle Soup Recipe

Korean Spicy Noodle Soup Recipe

The Spruce / Danielle Moore

Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 4 servings
Nutrition Facts (per serving)
373 Calories
23g Fat
8g Carbs
34g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 373
% Daily Value*
Total Fat 23g 29%
Saturated Fat 12g 58%
Cholesterol 135mg 45%
Sodium 1528mg 66%
Total Carbohydrate 8g 3%
Dietary Fiber 1g 3%
Protein 34g
Calcium 649mg 50%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

I first made up this soup for a friend who loves Korean food but lives on a low-carb diet. I thought it would be a one-time wonder, but it is such a forgiving recipe that I now make it when I need a meal with only a few ingredients.

It can take different vegetables, noodles, and proteins and will still taste good. I have used tofu, brisket, rotisserie chicken, and tuna in this soup (separately!) with great success. This recipe calls for Tofu Shirataki noodles, which are low-carb Japanese noodles. But if you are not on a low-carb diet, you can use other Asian noodles; I like to use udon or sweet potato noodles.

Ingredients

  • 1 cup cabbage, chopped
  • 2 tablespoons soy sauce
  • 1 teaspoon chopped garlic
  • 1 teaspoon sesame oil
  • 2 tablespoons kochukaru chili pepper flakes
  • 4 cups water or soup stock
  • 6 ounces protein (sliced brisket, rotisserie chicken, canned tuna or raw tofu sliced into chunks)
  • 1 tablespoon kochujang chili pepper paste
  • 1 egg, beaten
  • 8 ounce Tofu Shirataki (1 package), udon, or sweet potato noodles, cooked according to package directions
  • 1/2 scallion, chopped (optional)

Steps to Make It

  1. Gather the ingredients.

    Korean Spicy Noodle Soup Recipe ingredients

    The Spruce / Danielle Moore

  2. In a soup pot over medium heat, stir fry cabbage with soy sauce, garlic, sesame oil, and chili pepper flakes for a few minutes, or until the leaves begin to look transparent.

    stir fry cabbage with soy sauce, garlic, sesame oil, and chili pepper flakes

    The Spruce / Danielle Moore

  3. Add water or broth and bring to a boil.

    add broth to the pot with the vegetables

    The Spruce / Danielle Moore

  4. Reduce to a simmer and stir in chili pepper paste.

    soup cooking in the pot

    The Spruce / Danielle Moore

  5. Add protein (except for tofu which you would add later if using) to pot and wait for soup to simmer again.

    meat cooking in a pot

    The Spruce / Danielle Moore

  6. Slowly stream in beaten egg.

    add beaten eggs to the soup in the pot

    The Spruce / Danielle Moore

  7. After 15 minutes, add in noodles (and tofu if using) and cook for 4 more minutes.

    add noodles to the soup in the pot

    The Spruce / Danielle Moore

  8. Salt to taste and garnish with scallions if using.

    Korean Spicy Noodle Soup in the pot

    The Spruce / Danielle Moore