A Spicy Korean Noodle Soup
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
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INGREDIENTS
Nutrition- 2tablespoons soy sauce
- 1teaspoon chopped garlic
- 1teaspoon sesame oil (I recommend Kadoya brand, or Orchid brand)
- 2
- 4cups chicken stock (my favorite, but use what you want)
- 1⁄2
- 3
- 1tablespoon sweet chili sauce (I prefer Maggi Sweet Chili Sauce, or Kochujang)
- 2
- 8ounces maifun noodles (or any rice noodle you please)
- 6ounces meat (beef, chicken, pork, or shrimp. Great for leftovers!)
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DIRECTIONS
- Begin boiling noodles (or if you prefer, finish boiling these first).
- 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.
- Immediately add the chicken soup stock and bring to boil.
- 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).
- Add in chicken or beef. DO NOT ADD Shrimp or Tofu at this step.
- Bring back to a simmer.
- Beat Egg, then stream into soup.
- After 15 minutes add in noodls.
- Finally, add tofu or shrimp.
- Top with Scallions and Salt and Pepper as desire.
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