|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 4g||19%|
|Total Carbohydrate 10g||4%|
|Dietary Fiber 2g||6%|
|Total Sugars 4g|
|Vitamin C 17mg||86%|
|*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.|
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. While the recipe calls for brisket, you can use an equal amount of raw tofu (which should be added with the noodles during the last four minutes of cooking), rotisserie chicken, or canned tuna in this soup 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.
“Korean Spicy Noodle Soup is like a shortcut version of Sundubu Jjigae, the Korean classic spicy soft tofu soup. Tofu shirataki noodles take the place of tofu in this soup and help create the flavors that Korean food lovers crave.” —Joan Velush
1 cup coarsely chopped cabbage
2 tablespoons soy sauce
1 teaspoon finely chopped garlic
1 teaspoon sesame oil
2 tablespoons kochukaru chili pepper flakes
4 cups water, or soup stock of choice
1 tablespoon kochujang chili pepper paste
6 ounces thinly sliced brisket
1 large egg, beaten
8 ounces tofu shirataki, cooked according to package directions
1 scallion, thinly sliced, optional
Gather the ingredients.
In a large 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.
Add water or broth and bring to a boil.
Reduce to a simmer and stir in chili pepper paste.
Add the brisket and wait for the soup to simmer again.
Slowly stream in beaten egg.
After 15 minutes, add noodles and cook for 4 more minutes.
Salt to taste, garnish with scallion, if using, and serve.
- Replace the tofu shirataki with udon or sweet potato noodles.