Korean Spicy Noodle Soup Recipe

Korean Spicy Noodle Soup Recipe

The Spruce / Danielle Moore

Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Servings: 4 servings
Yield: 6 cups
Nutrition Facts (per serving)
198 Calories
11g Fat
10g Carbs
16g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 198
% Daily Value*
Total Fat 11g 14%
Saturated Fat 4g 19%
Cholesterol 92mg 31%
Sodium 717mg 31%
Total Carbohydrate 10g 4%
Dietary Fiber 2g 6%
Total Sugars 4g
Protein 16g
Vitamin C 17mg 86%
Calcium 51mg 4%
Iron 2mg 10%
Potassium 314mg 7%
*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. 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 (they're also labeled konjac noodles sometimes). 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

Korean Spicy Noodle Soup Recipe/Tester Image
A Note From Our Recipe Tester


  • 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

Steps to Make It

  1. Gather the ingredients.

    Korean Spicy Noodle Soup Recipe ingredients

    The Spruce / Danielle Moore

  2. 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.

    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 the brisket and wait for the 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 noodles and cook for 4 more minutes.

    add noodles to the soup in the pot

    The Spruce / Danielle Moore

  8. Salt to taste, garnish with scallion, if using, and serve.

    Korean Spicy Noodle Soup in the pot

    The Spruce / Danielle Moore

Recipe Variations

  • Replace the tofu shirataki with udon or sweet potato noodles.