🍜 Spicy Korean Noodle Soup with Kimchi & Sesame

A bold and comforting soup with a fiery Korean broth, chewy egg noodles, and tender vegetables. Packed with umami and ready in under 30 minutes!

📋 Ingredients

🔥 Spicy Korean Broth

▢ 4 cups / 1 litre chicken stock or broth (low-sodium)
▢ ⅔ cup cabbage kimchi (Note 1)
▢ 2 tbsp kimchi juice (from the kimchi tub, Note 1)
▢ 3 tbsp gochujang (Korean chili paste, Note 2)
▢ 2 tbsp light soy sauce (Note 3)
▢ 2 tsp fish sauce (or sub more soy sauce)
▢ 1 tbsp Chinese cooking wine (Shaoxing wine, Note 4)
▢ 2 slices ginger, about 0.7cm / ⅓" thick (skin on)
▢ 1 large garlic clove, smashed (Note 5)

🍜 Noodle & Veg Add-Ins (Note 7)

▢ 200g / 7 oz fresh thin egg noodles
(or 100g / 3.5 oz dried noodles, Note 6)
▢ 4 stems choi sum or Asian greens, cut into 7cm / 2.5” pieces
(stems and leaves separated)
▢ 1 small carrot, peeled and cut into thin matchsticks
▢ 2½ tsp toasted sesame oil (Note 8)
▢ ¼ cup green onions, finely sliced (about 1 stem)

👩‍🍳 Instructions

1. Make the Broth

Combine all broth ingredients in a medium saucepan.
Bring to a simmer over medium-high heat, then lower to a gentle simmer.
Simmer uncovered for 10 minutes to infuse flavors.

2. Cook the Vegetables

Add choi sum stems and carrot to the simmering broth.
Cook for 2 minutes, then add choi sum leaves.
Simmer 1 more minute until greens are just wilted.
Stir in toasted sesame oil just before serving.

3. Cook the Noodles

While broth simmers, cook noodles according to package instructions.
Drain, then rinse quickly under cold tap water.
Shake off excess water well.

4. Assemble the Bowls

Divide cooked noodles between serving bowls.
Top with vegetables from the broth.
Remove garlic and ginger slices from the broth, then ladle the hot broth over the noodles.
Garnish with sliced green onions. Serve immediately!

💡 Recipe Notes

Kimchi: Traditional Korean fermented cabbage found in the refrigerated section of most grocery stores. For juice, press the cabbage with a spoon in the jar—it’s there, just hiding!
Gochujang: A savory-sweet Korean chili paste. Find it in Asian stores or international aisles—essential for many Korean dishes!
Soy Sauce: Use light or all-purpose soy sauce. Dark soy is too intense and salty for this dish.
Chinese Cooking Wine: Substitute with dry sherry or mirin. For alcohol-free, add 1½ tsp extra fish sauce.
Smashed Garlic Tip: Use the flat side of a knife and a firm palm press to gently crush the clove—it should break open but stay mostly intact.
Noodles: Any noodles will work! Try lo mein, ramen, soba, or even vermicelli.
Veggie Swaps: Use what you have—baby spinach, bok choy, napa cabbage, or bean sprouts.
Sesame Oil: Toasted sesame oil is dark brown and aromatic—much more flavorful than untoasted (which is pale yellow).

🥡 Storage & Leftovers

Store broth and noodles separately in airtight containers for up to 3 days in the fridge.
Reheat broth and noodles separately, then combine when ready to serve.

🔥 Pro Tip

This soup is easily customizable. Want more protein? Add soft-boiled eggs, tofu cubes, or leftover rotisserie chicken.

15 minute Spicy Korean Noodle Soup