A Spicy Korean Noodle Soup

Total Time
30mins
Prep 10 mins
Cook 20 mins

An "Anything Goes" would-be Korean soup. But if you don't have basic korean ingredients around the home, then I include my typical substitutions. * Kochukaru and Kochujang are typical Korean ingredients for Hot Pepper Flakes and Hot Pepper Paste (in that order) * If you do not have these available, I have included Cayenne Pepper and Maggi Sweet Chili Sauce as you can get the at most grocery stores This recipe was inspired by About.com's Naomi Imatome-Yun (Korean Cooking). This is my favorite variation

Ingredients Nutrition

  • 1 cup chopped cabbage or 1 cup kale
  • 2 tablespoons soy sauce
  • 1 teaspoon chopped garlic
  • 1 teaspoon sesame oil (I recommend Kadoya brand, or Orchid brand)
  • 2 tablespoons chili pepper flakes (Kochukaru) or 2 tablespoons cayenne powder (Kochukaru)
  • 4 cups chicken stock (my favorite, but use what you want)
  • 12 a scallion, chopped (optional)
  • 3 dried japanese chilies (optional)
  • 1 tablespoon sweet chili sauce (I prefer Maggi Sweet Chili Sauce, or Kochujang)
  • 2 eggs, Beaten
  • 8 ounces maifun noodles (or any rice noodle you please)
  • 6 ounces meat (beef, chicken, pork, or shrimp. Great for leftovers!)

Directions

  1. Begin boiling noodles (or if you prefer, finish boiling these first).
  2. Place chopped cabbage/kale into a stock pot and saute with soy sauce, garlic, sesame oil and chili pepper flakes until your cabbage is clear or kale has wilted.
  3. Immediately add the chicken soup stock and bring to boil.
  4. Reduce heat and add in sweet chili sauce to taste. (If you want a big kick (or you're mad at someone, add the Japanes Chilis).
  5. Add in chicken or beef. DO NOT ADD Shrimp or Tofu at this step.
  6. Bring back to a simmer.
  7. Beat Egg, then stream into soup.
  8. After 15 minutes add in noodls.
  9. Finally, add tofu or shrimp.
  10. Top with Scallions and Salt and Pepper as desire.

Reviews

(2)
Most Helpful

This is a really good tasting soup, but the 2 tbsp of chili pepper HAS to be a typo, RIGHT? I am HUGE spice eater, (the hotter the better!), but I ended up having to add 3 more quarts of broth just to take the edge off the spice. And I didn't even DREAM of adding peppers to that. The only other change was to put 4 eggs in (since I increased the broth so much), more cabbage, and added zucchini, just for some extra veggies. Even with the extra 3 quarts of liquid, my hubby can't eat it at all. And while I love it, my nose is running all over the keyboard, and tomorrow might not be so pleasant. :)

Kim Porter November 28, 2010

My family enjoyed this so much that they asked me to make it again today for supper. We love cabbage so I used more than the recipe called for. I had some fried tofu on hand so I added than in place of the meat, but everyone thought it did not need any type of protein added at all. I also did not add the eggs or chilies. I added all 2 tblsp of the red pepper flakes and it had a real kick . But, I knew my teenage daughter would not be able to eat it, so I ended up adding extra broth to reduce the heat. I think this soup is wonderful as is, but it could easily take extra veggies like corn, snow peas or broccoli. This recipe is a real winner. Thanks for the recipe.

Cilantro in Canada December 10, 2009

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