Spicy Noodle Soup
Spicy Noodle Soup
Ingredients
- 1 tablespoon oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 carrot, diced
- 1 red bell pepper, diced
- 1 cup mushrooms, sliced
- 1 tablespoon gochujang
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon black pepper
- 4 cups vegetable broth
- 4 ounces ramen noodles
- 2 cups spinach
- as needed green onions, for garnish, sliced
- as needed sesame seeds, for garnish
- as needed chili oil, for garnish
Instructions
- 1
Heat 1 tablespoon of oil in a large pot or Dutch oven over medium heat.
⏱️ 1 min
- 2
Add the diced onion, minced garlic, grated ginger, diced carrot, diced red bell pepper, and sliced mushrooms to the pot. Sauté, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
⏱️ 7 min
- 3
Stir in the gochujang, soy sauce, sesame oil, red pepper flakes, and black pepper. Continue to sauté for 1 minute, ensuring the spices and sauces are well combined with the vegetables and become fragrant.
⏱️ 1 min
- 4
Pour in the 4 cups of vegetable broth. Bring the mixture to a rolling boil over medium-high heat.
⏱️ 5 min
- 5
Once boiling, add the 4 ounces of ramen noodles to the broth. Cook according to package directions until the noodles are al dente, typically 3-5 minutes.
⏱️ 4 min
- 6
Add the 2 cups of fresh spinach to the pot. Stir gently until the spinach has completely wilted into the soup, which should only take about 1-2 minutes.
⏱️ 2 min
- 7
Ladle the spicy noodle soup into individual serving bowls. Garnish generously with sliced green onions, a sprinkle of sesame seeds, and a drizzle of chili oil, as desired. Serve immediately and enjoy your comforting and flavorful soup.
Kitchen Tools
Nutrition Facts (per serving)
Spicy Noodle Soup
- 1 tablespoon oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 carrot, diced
- 1 red bell pepper, diced
- 1 cup mushrooms, sliced
- 1 tablespoon gochujang
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon black pepper
- 4 cups vegetable broth
- 4 ounces ramen noodles
- 2 cups spinach
- as needed green onions, for garnish, sliced
- as needed sesame seeds, for garnish
- as needed chili oil, for garnish
Instructions
- 1
Heat 1 tablespoon of oil in a large pot or Dutch oven over medium heat.
⏱️ 1 min - 2
Add the diced onion, minced garlic, grated ginger, diced carrot, diced red bell pepper, and sliced mushrooms to the pot. Sauté, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
⏱️ 7 min - 3
Stir in the gochujang, soy sauce, sesame oil, red pepper flakes, and black pepper. Continue to sauté for 1 minute, ensuring the spices and sauces are well combined with the vegetables and become fragrant.
⏱️ 1 min - 4
Pour in the 4 cups of vegetable broth. Bring the mixture to a rolling boil over medium-high heat.
⏱️ 5 min - 5
Once boiling, add the 4 ounces of ramen noodles to the broth. Cook according to package directions until the noodles are al dente, typically 3-5 minutes.
⏱️ 4 min - 6
Add the 2 cups of fresh spinach to the pot. Stir gently until the spinach has completely wilted into the soup, which should only take about 1-2 minutes.
⏱️ 2 min - 7
Ladle the spicy noodle soup into individual serving bowls. Garnish generously with sliced green onions, a sprinkle of sesame seeds, and a drizzle of chili oil, as desired. Serve immediately and enjoy your comforting and flavorful soup.