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Gochujang Noodle Soup (Make-Forward Immediate Choice!)


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This ultra-flavorful Gochujang Noodle Soup simmers noodles, kimchi, tofu, and blended greens in a spicy Korean-inspired broth, delivering large, comforting flavors to each slurp. Take pleasure in it contemporary off the range or make it for meal prep! Vegan and Gluten-Free.

Improve your lunches with this fuss-free and flavor-packed Gochujang Soup Recipe. Prepared in simply 20 minutes, it’s a fast and simple dish with a lot of heat and luxury because of the noodles and greens swimming in a daring gochujang broth. Whether or not you strive it served sizzling off the range or made forward of time, it’s so scrumptious that I guess you’ll be making this soup greater than as soon as!

All About This Spicy Korean Gochujang Noodle Soup

Have you ever been fortunate sufficient to strive gochujang (고추장)? If not, prepare for a taste explosion. 

This thick, fermented Korean chili paste is created from purple chili peppers, glutinous rice, fermented soybeans, and salt so as to add a spicy and barely candy taste wherever it’s used. It’s a Korean staple and my secret weapon to raise on a regular basis easy dishes, like pasta, tofu bowls, and this Vegan Gochujang Noodle Soup.

This daring and comforting soup has every part it is advisable to deliver a little bit pleasure to lunchtime: tender rice noodles, tofu, greens, and tangy kimchi swimming in a tamari and gochujang-infused broth. Consider it as a more healthy, better-tasting model of your typical cup of immediate noodles.

However the actual deal with? Similar to my Rice Noodle Soup, you may make it contemporary on the range or whip it collectively a number of days forward of time, making it a should for meal prep.

Substances for Vegan Gochujang Noodle Soup

This daring and thrilling soup requires a mixture of Korean pantry staples and contemporary elements:

  • Gochujang: this fermented Korean pepper paste is chargeable for the daring flavors within the broth. It’s a reasonably in style product these days and ought to be simple to seek out within the worldwide aisle of most well-stocked grocery shops and in Asian grocery shops (it’s often offered in small purple tubs or squeeze bottles).
  • Tamari: the opposite main taste booster within the broth. Persist with tamari or gluten-free soy sauce to maintain this recipe gluten-free, or use common soy sauce when you aren’t gluten-free.
  • Aromatics: inexperienced onions and contemporary garlic cloves give this soup a base of scrumptious savory flavors.
  • Recent Greens: mushrooms and carrots had been my veggies of selection right here, however there are a number of extra to select from within the Substitutions and Variations part beneath. For the mushrooms, go together with shiitake, cremini, and button mushrooms for his or her wealthy, umami taste and meaty texture.
  • Kimchi: this fermented Korean cabbage provides a pleasant tanginess and extra depth. You could find it in most well-stocked grocery shops or Asian grocery shops.
  • Tremendous Agency Tofu: for extra protein and substance within the soup, serving to to maintain us full. Tremendous agency tofu is finest, however additional agency tofu may also work.
  • Noodles: the kind of noodles you employ will rely on whether or not you’re consuming the soup immediately or storing the batch for later. Vermicelli noodles cook dinner rapidly and take in the broth superbly however will soften as they sit, so solely use them when you’re consuming the soup instantly. Should you’re making this recipe for meal prep, I like to recommend utilizing mung bean vermicelli noodles. Each varieties of noodles may be discovered at Asian grocery shops, typically within the worldwide aisle of well-stocked grocery shops, or on-line.

Find out how to Make Gochujang Noodle Soup

  1. Whisk the gochujang and tamari in a medium bowl till you could have a thick paste. Put aside.
  2. Warmth the oil in a medium nonstick skillet, then add the garlic and white components of the inexperienced onions. Sauté for 1 minute. 
  3. Add the mushrooms, carrots, and kimchi to the pan and sauté till the mushrooms begin to brown. Stir within the gochujang-tamari paste from step 1.
  4. Add the tofu and water to the pot. Cowl and warmth to a simmer over excessive warmth. As soon as simmering, uncover and scale back the warmth to medium-low. Add the vermicelli noodles and simmer till al dente.
  5. Serve the soup in bowls and garnish with the inexperienced components of the inexperienced onions, sesame oil, chili oil, toasted sesame seeds, and/or another toppings you want.

Find out how to Prep Immediate Gochujang Noodle Soup Forward

  1. Comply with steps 1-3 of the recipe directions, then take away the pan with the gochujang and mushroom combination from the warmth.
  2. Divide the combination between two massive heat-proof mason jars or hermetic containers. Prime every serving with cubed tofu, a bundle of dry noodles, and a few inexperienced onions. Cowl and retailer the noodle soup within the fridge.
  3. To serve, pour boiling water over the noodles within the jar, cowl, and let sit till the noodles are al dente.
  4. Combine nicely and season with soy sauce to style. Serve heat together with your desired toppings.

Caitlin’s Cooking Suggestions

  • Don’t overcook the noodles: Vermicelli noodles are very delicate and rapidly grow to be mushy. For good al dente outcomes, comply with the bundle directions and don’t stroll away from the range whereas they’re simmering. 
  • Regulate the spice degree: Keep in mind that completely different manufacturers of gochujang differ in spiciness. If spicy meals isn’t your factor, begin with simply 1 tablespoon. Give the broth a style and progressively add extra when you’d like a little bit extra warmth.

Serving Ideas

This noodle soup is heat, cozy, and filling by itself, making it good for cold-weather lunches and light-weight dinners. Toppings are at all times a good suggestion, too, whether or not you go together with a drizzle of chili oil or crushed purple pepper for additional warmth, a drizzle of sesame oil or a sprinkle of toasted sesame seeds for a nutty crunch, or sliced inexperienced onions for a contemporary, sharp chew.

For a whole Korean-inspired feast, pair your gochujang soup with sticky rice or this Kimchi Fried Rice and pickled radishes, seasoned spinach, or kimchi on the facet.

Should you’re on the lookout for extra noodle soups to slurp on for lunch, you’ll additionally love this Creamy Mushroom Udon Noodle Soup, this Vegan Hen Noodle Soup, and this 20-Minute Sopa de Fideo!

Or, when you’re on the lookout for extra methods to make use of leftover gochujang, put it to make use of on this Gochujang Pasta, this Saucy Gochujang Tofu, or this Vegan Tteokbokki with Greens

Find out how to Retailer Leftover Vegan Noodle Soup

As a straightforward make-ahead lunch, the prepped soup may be packed into jars or containers and saved within the fridge for as much as 5 days. Simply pour boiling water over prime earlier than serving, then take pleasure in!

The leftover stovetop soup may be transferred to an hermetic container and saved within the fridge for as much as 2 days or within the freezer for as much as 2 months. Should you plan on storing the leftovers, I like to recommend cooking the noodles individually from the broth in order that they don’t get soggy.

Earlier than serving, reheat the leftover chilled or thawed broth in a saucepan on the range when you cook dinner a contemporary batch of noodles. Mix the 2, then add your required toppings and luxuriate in.

Substitutions and Variations

  • Gluten-Free Choice: This recipe is inherently gluten-free so long as you make it with tamari or gluten-free soy sauce and gluten-free gochujang.
  • Change the Greens: Make this soup with child bok choy, daikon, shredded cabbage, edamame, snow peas, corn kernels, and/or zucchini as an alternative of or along with the carrots and mushrooms.
  • Extra Topping Concepts: Serve your soup with a handful of bean sprouts, contemporary cilantro, crispy fried garlic/shallots, and/or nori sheets (seaweed) on prime when you’re feeling adventurous.

Recipe FAQs

I can’t discover gochujang. What can I exploit as an alternative?

This soup doesn’t have the identical kick with out the gochujang, so I don’t love the thought of you skipping it; nonetheless, if it isn’t accessible the place you reside, strive utilizing an equal quantity of sriracha or one other purple chili paste or sauce as an alternative.

Do ramen noodles work right here?

Sure, however solely within the stovetop model. They’ll take a little bit longer to cook dinner than vermicelli noodles.

Can I double this recipe?

Positive! Simply seize a few additional hermetic storage containers to accommodate the extras.

Take pleasure in! Should you make this recipe and resolve to share it on Fb or Instagram, don’t neglect to tag me @FromMyBowl + #FromMyBowl! I’d additionally like it when you might go away a remark beneath with a recipe score! Thanks for the assist 😊



  • 1-2 tablespoons gochujang 1 tbsp gentle, 2 tbsp medium warmth
  • 2 tablespoons tamari or soy sauce
  • 2 teaspoons high-heat oil
  • 2-3 inexperienced onions; sliced and white and inexperienced components separated
  • 2 cloves garlic minced
  • 4 ounces mushrooms sliced (shiitake, cremini, and many others)
  • 1/2 cup shredded carrot
  • 1/2 cup kimchi
  • 8 ounces additional or tremendous agency tofu cubed
  • 100 g rice vermicelli noodles or 2 bundles mung bean vermicelli* see observe
  • 4 1/2 cups water
  • Non-compulsory toppings: sesame oil chili oil toasted sesame seeds

  • Gochujang Paste: Add the gochujang and soy sauce or tamari to a medium bowl. Whisk or combine nicely till evenly mixed and a thick paste varieties. Put aside.

  • Sauté Aromatics: Heat the oil in a medium nonstick skillet over medium warmth. Add the white portion of the inexperienced onions and garlic.. Sauté for 1 minute, till aromatic.

  • Prepare dinner the Mushrooms: Add the mushrooms, carrot, and kimchi to the pan. Combine nicely, then sauté for 3 to five minutes, stirring solely each minute or so, till the mushrooms are starting to brown. Add the gochujang “paste” from step 1 and blend nicely.

  • Make it Brothy: Add the tofu (if utilizing) and 4 cups of water to the pot. Cowl and produce to a simmer over excessive warmth.

  • Add the Noodles: As soon as simmering, uncover the pot and switch the warmth to medium low. Add the vermicelli noodles and simmer till al dente, in response to the bundle directions.

  • Remaining Touches: Divide between bowls and garnish with the inexperienced portion of the inexperienced onions together with another toppings, as desired. This soup is finest loved instantly because the noodles will proceed to soak up the broth, however you may retailer any leftovers within the fridge for as much as 2 days.

MAKE-AHEAD INSTRUCTIONS:

  • Comply with Steps 1-3 of the common directions as written, then take away the pan with the gochujang and mushroom combination from the warmth.

  • Assemble: You will have 2 massive jars or Tupperware containers that may maintain at the very least 5 cups of liquid every. Divide the gochujang and mushroom combination between the 2 jars, then prime every jar off with half of the cubed tofu. Prime this off with the dry bundle of noodles and inexperienced onions. Cowl and retailer within the fridge for as much as 5 days.

  • Immediate Noodles (1 Serving): Take away one jar from the fridge and use your stovetop or a kettle to deliver 2 1/4 cups of liquid to a boil. Pour the new water over the noodles, then over the jar and let sit for five minutes. Uncover, then use a chopstick or spoon to combine nicely, distributing the miso combination all through the broth. Season with further soy sauce to style, then take pleasure in heat, as-is or topped with sesame and/or chili oil.

  • Gluten-Free: This recipe is gluten-free when you use tamari or gluten-free soy sauce and a gluten-free gochujang.
  • Noodles: You should use quite a lot of noodles for this recipe.
  • To serve instantly: I like to recommend utilizing vermicelli rice noodles for this recipe as they’ve a quicker cook dinner time. You can even use thicker rice noodles for this recipe, however they might want to simmer longer. I often buy vermicelli noodles from my native Asian market however you may also purchase on-line, or might be able to discover within the Worldwide part of your grocery retailer.
  • To make forward: This recipe works finest with mung bean vermicelli as they solely require soaking. I additionally often buy these noodle “balls” at my Asian market, however you may also purchase them on-line.

Energy: 341kcalCarbohydrates: 55gProtein: 15gFats: 7gSaturated Fats: 1gPolyunsaturated Fats: 2gMonounsaturated Fats: 4gSodium: 1367mgPotassium: 629mgFiber: 3gSugar: 5gVitamin A: 5508IUVitamin C: 8mgCalcium: 101mgIron: 4mg



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