Korean Spicy Noodle Soup Recipe

Korean Noodle Soup
Photo by Naomi Imatome-Yun
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 4 servings
Nutritional Guidelines (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.


  • 1 cup cabbage, chopped
  • 2 tbsp. soy sauce
  • 1 tsp. chopped garlic
  • 1 tsp. sesame oil
  • 2 tbsp. chili pepper flakes (kochukaru)
  • 4 cups water or soup stock
  • 6 oz protein (sliced brisket, rotisserie chicken, canned tuna or raw tofu sliced into chunks)
  • 1 tbsp. chili pepper paste (kochujang)
  • 1 egg, beaten
  • 8 oz Tofu Shirataki (1 package), udon, or sweet potato noodles
  • 1/2 scallion, chopped (optional)

Steps to Make It

  1. Cook noodles according to package directions, cut into 4-inch lengths, and set aside.

  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.

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

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

  5. Add protein (except for tofu) to pot and wait for soup to simmer again.

  6. Slowly stream in beaten egg.

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

  8. Salt to taste and garnish with scallions is using. Serves 4.