Empty My Fridge
Spicy Korean Noodle Soup
Ingredients
- Chicken stock4 cups
- Cabbage⅔ cups
- Kimchi2 tbsp
- Gochujang3 tbsp
- Soy sauce2 tbsp
- Fish sauce2 tsp
- Shaoxing wine1 tbsp
- Ginger2 slices
- Garlic1
- Egg noodle200 g
- Stems choi sum4
- Carrot1
- Sesame oil2 ½ tsp
- Scallion · finely sliced¼ cups
Instructions
- Put the broth ingredients in a saucepan and bring to a simmer over medium-high heat. Lower the heat and simmer gently for 10 minutes without a lid.
- Add the choi sum stems and carrot to the broth and simmer for 2 minutes. Add the choi sum leaves and simmer 1 more minute. Stir in the sesame oil just before serving.
- Meanwhile, cook the egg noodles in boiling water following the packet directions. Drain, rinse briefly under tap water, and shake off as much water as possible.
- Divide the noodles between bowls and top with the vegetables. Remove the garlic and ginger from the broth, pour the broth over the noodles, sprinkle with green onion, and serve.
Summarized from RecipeTin Eats's video. Watch it for the details.
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