A Spicy Korean Noodle Soup

Recipe by Panda Chef
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READY IN: 30mins
SERVES: 4
UNITS: US

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!)
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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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