Best Spicy Korean Noodle Soup Recipes

A Spicy Korean Noodle Soup image

Provided by Panda Chef

Categories Greens

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

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)
1/2 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!)

Steps:

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.

SPICY KOREAN NOODLE SOUP image

Categories Chicken

Yield 4 bowls

Number Of Ingredients 16

1 gallon water
1 skinless whole chicken breast (bone in or boneless)
1 pound noodles
1 medium zucchini, grated or cut into thin strips
salt
freshly ground black pepper
seasoned soy sauce *
Seasoned soy sauce:
makes about 1/2 cup
1/4 cup soy sauce
1 green onion, chopped
2 cloves garlic, minced
1 tablespoon Asian sesame oil
1 tablespoon toasted sesame seeds
1 teaspoon Korean chile powder
1/2 teaspoon freshly ground black pepper (optional)

Steps:

Seasoned Soy Sauce: combine the soy sauce, green onion, garlic, sesame oil, sesame seeds, chile powder and black pepper (if using) in a small bowl. if serving as a dipping sauce, divide among small individual bowls. leftovers can be stored in the fridge in a sealed container for about 1 week. Soup: Measure the water into a large pot and bring to a boil. Add the chicken and boil over medium heat until thoroughly cooked, 20 to 25 minutes. Carefully remove the chicken and let cool. Add the noodles and zucchini to the boiling water and cook until the noodles are chewy, about 5 minutes. Remove from the heat and add salt and pepper to taste. Divide the noodles and broth among 4 large bowls. Shred or cut the chicken into thin strips and add to the bowls. Serve immediately with seasoned soy sauce. Add the seasoning as you eat.

Spicy Korean Shrimp and Veggie Noodle Soup image

Provided by barbara lentz @blentz8

Number Of Ingredients 11

1/4 cup(s) gochujang korean chili paste
2 tablespoon(s) each soy sauce, lemon juice, minced garlic,and minced ginger
1/4 cup(s) brown sugar
8 ounce(s) dry rice noodles
1 tablespoon(s) oil
2 small shallots chopped
4 - green onions chopped
1 medium carrot cut into matchsticks
2 - baby bok choy chopped
4 cup(s) chicken broth
8 ounce(s) uncooked shrimp peeled and devieined

Steps:

Mix the first six ingredients together and set aside. Cook the noodles according to package directions. Drain and set aside.
Add oil to a large skillet or wok. Saute the shallots, carrots, green onions and bok choy. Add the chicken stock and the Spicy sauce. Bring to a boil. Reduce to a simmer and add the shrimp. Cook 2 minutes. Remove from heat.
Place noodles in a bowl. Ladle the soup over the noodles. Enjoy