Korean noodle soup here’s a Korean-inspired weeknight bowl, not a standard guksu. I borrowed the paste-into-broth methodology from Korean noodle soups and reworked it into a fast one-pot model that skips the lengthy inventory and makes use of kimchi and gochujang for depth. If a lighter noodle soup is extra your pace, my Chinese language hen noodle soup is savory as an alternative of tangy and spicy.
I first put this recipe collectively throughout a stretch of lengthy workdays once I needed a soup that tasted prefer it had simmered all afternoon in quarter-hour flat. As soon as the fermented tang from a scoop of kimchi and gochujang stuffed out a plain hen broth, this turned the bowl I’m going for when my fridge is half empty and I nonetheless desire a nutritious dinner on the desk. My 15-minute curry ramen with leftover ham got here out of the identical intuition. Ha!
To make it simple for you guys I put together the recipe on this order: I whisk the kimchi paste in a small bowl, deliver the broth as much as a boil, drop the somen and child bok choy in for two minutes, then stir the paste into the pot on the finish so the kimchi retains its contemporary tang. Toppings go on final, and any leftover shredded hen or a soft-cooked egg from the fridge finishes the bowl. I extremely suggest making this recipe for your loved ones.
Elements
The paste is the guts of my Korean noodle soup recipe, so I learn the listing top-down as paste-first, pot-second, toppings-third. Here’s what I take advantage of:
Kimchi paste
I chop kimchi roughly and scoop a bit kimchi juice with it so the fermented tang strikes into the pot, then stir in gochujang for warmth, a spoonful of maple syrup to melt the sting, soy sauce for salt, and grated garlic. I combine the paste in a small bowl and stir it into the pot off the warmth on the finish so the flavors keep contemporary and the kimchi probiotics keep alive.
Broth and noodles
I take advantage of a low-sodium hen broth so the kimchi and soy sauce can season the pot with out pushing the salt too excessive, and somen is my default noodle as a result of it cooks in 2 minutes and picks up the broth properly. Immediate noodles with out the seasoning pack work in the identical window, and I add child bok choy halved lengthwise so the stems and leaves cook dinner collectively in the identical pot.
Toppings
I end the bowl with a runny egg (poached within the broth or fried individually) and any leftover cooked protein from the fridge, normally shredded rotisserie hen but additionally leftover braised meat, pan-seared shrimp, or fried tofu. If I need extra greens, I add spinach, napa cabbage, sliced mushrooms, or bean sprouts on high of the bok choy.
Find out how to Make
1. Combine the paste: Mix the chopped kimchi with its juice, gochujang, maple syrup, soy sauce, and grated garlic in a small bowl. Put aside.
2. Boil the broth: Carry the hen broth to a boil in a medium pot over excessive warmth.
3. Cook dinner the noodles and greens: Add the somen noodles and halved child bok choy to the boiling broth. Cook dinner for two minutes.
4. Add the egg if utilizing within the pot: Crack the eggs into the pot together with the bok choy to poach them within the broth. Or high the completed noodles with uncooked egg yolks, or fry the eggs in a separate pan and slide them onto the bowl on the finish.
5. Stir within the paste: As soon as the noodles and greens are cooked, flip the warmth off and stir the kimchi paste into the broth till it dissolves. Don’t boil the paste once more.
6. Assemble and serve: Divide the noodles and greens between two bowls, ladle the broth over, and high with shredded hen or different leftover protein. Serve instantly.
My Cooking Suggestions
Use kimchi with actual fermentation: Contemporary barely-fermented kimchi tastes shiny however doesn’t season the broth a lot. I search for kimchi that has been within the fridge for at the least 2 weeks.
Scoop some kimchi juice with the paste: The juice holds extra of the fermented taste than the leaves. I tip the jar and scoop a spoonful of juice into the paste bowl earlier than I chop the kimchi. If the jar is operating dry, I add a small splash of rice vinegar to compensate.
Stir the paste in off the warmth: The kimchi probiotics and the contemporary gochujang notes each maintain up higher once I add the paste after the broth stops boiling. Boiling the paste dulls the tang and flattens the warmth.
Cook dinner completely different greens to their very own timing: Sliced mushrooms and napa cabbage want about 5 minutes within the broth. Bean sprouts and spinach want 1 to 2 minutes. I add slower greens with the noodles and drop the fragile greens in over the last minute so nothing overcooks.
Steam uncooked hen in a rush if I’ve no leftovers: I set a plate of uncooked hen breast in a steamer basket over boiling water, salt it calmly, and cook dinner it for about quarter-hour. Shredded and dropped into the bowl, it stands in for rotisserie hen with out dirtying a second pan.
Use maple or sugar, not honey: Maple syrup blends into the paste with out leaving a floral taste. Honey pushes the sauce sweeter and heavier. You should utilize sugar as properly.
Serving Solutions
I prefer to serve this dish by itself for lunch or a lightweight dinner, topped with no matter leftover protein I’ve within the fridge. To maintain issues fast, I poach the egg till the whites are simply set and the yolk remains to be runny. The wealthy yolk coats the skinny noodles superbly and helps mellow the warmth of the gochujang, making a silky, well-balanced sauce.
For a fuller Korean-inspired dinner with pals on the desk, I set this soup down as the primary and add a small unfold of chilly and cooked sides round it. A chilly spicy cucumber salad, and a plate of japchae completes the desk with a chewy sweet-potato noodle at a distinct temperature. If the group is larger, I add my favourite Korean seafood pancake as a enjoyable appetizer.
Incessantly Requested Questions
Can I make this recipe with out kimchi and gochujang?
Not likely. The kimchi and gochujang are the two components that season the broth, and with out them the soup has virtually no taste to work with. If these 2 are onerous to search out the place you reside, have a look at a distinct noodle soup like soy sauce noodles or Chinese language egg drop soup that makes use of Chinese language pantry as an alternative.
How do I make this vegetarian?
I swap the hen broth for a mushroom or kelp-based broth, skip the meat topping, and lean on tofu, mushrooms, and bean sprouts for the toppings. The kimchi and gochujang nonetheless season the bowl.
Can I take advantage of immediate ramen as an alternative of somen noodles?
Sure. Discard the seasoning packet and cook dinner the noodles in accordance with the package deal instructions. Immediate ramen could have a barely chewier texture than somen however works properly on this recipe.
Can I make this soup much less spicy?
Sure. Cut back the quantity of gochujang to fit your style, and substitute it with an equal quantity of miso to take care of the soup’s savory depth. For instance, utilizing 1 tablespoon of gochujang and 1 tablespoon of miso creates a well-balanced broth with loads of umami and only a gentle stage of warmth.
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This nutritious Korean noodle soup is a one-pot weeknight dinner the place somen noodles simmer in a hen broth seasoned with a scrumptious kimchi and gochujang paste. My soup finishes in quarter-hour and works with no matter leftover protein and greens are within the fridge.
Topping choices (see the weblog submit above for extra choices)
Stop your display from going darkish
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Mix all of the sauce components and put aside.
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Carry the broth to a boil and add the noodles and bok choy. Cook dinner for two minutes.
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(Non-obligatory) You possibly can add the egg to the broth together with the bok choy to make runny poached eggs. Alternatively, you may high the noodles with uncooked egg yolks. Or you may fry the eggs in a separate pan.
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As soon as the broth is finished cooking, add the sauce combination and stir to include.
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Serve instantly as a foremost dish.
Ingredient Substitution Information
Serving: 1serving, Energy: 368kcal, Carbohydrates: 72.4g, Protein: 14.9g, Fats: 0.8g, Saturated Fats: 0.1g, Sodium: 2212mg, Potassium: 258mg, Fiber: 4.9g, Sugar: 4g, Calcium: 65mg, Iron: 2mg
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