This kimchi noodle soup is a bowl that will instantly warm you up from the inside out. Inspired by those cozy mini hot pot meals loaded with toppings. The broth is spicy and savory with just a hint of sweetness, while the kimchi adds depth and that unmistakable fermented tang.

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Kimchi Noodle Soup

Maggie Wu
2
A warm and spicy bowl loaded with noodles, kimchi, tofu, mushrooms, and sliced beef in a savory broth. Cozy, customizable, and ready in minutes, it’s perfect for chilly days and soup cravings.
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Prep Time: 5 minutes
Cook Time: 10 minutes

Ingredients
 

  • 1 tbsp oil
  • 2 scallion whites, chopped
  • 1 tbsp garlic, minced
  • 1 tbsp gochugaru, Korean chili flakes
  • 1 tbsp gochujang, Korean chili paste
  • 1 tbsp soy sauce
  • 1 tsp sugar
  • 1 cup chopped kimchi
  • 4 cups chicken broth or water
  • ½ pack dry Chinese-style noodles
  • Beech mushrooms, sliced
  • Tofu, sliced
  • Beef, thinly sliced
  • Scallion greens, for garnish

Instructions
 

  1. Heat the oil in a soup pot over medium heat. Add the scallion whites and garlic and cook until fragrant.
  2. Stir in the gochugaru, gochujang, soy sauce, sugar, and kimchi, mixing well to coat everything evenly.
  3. Pour in the chicken broth or water and bring to a boil.
  4. Add the noodles, mushrooms, tofu, and beef. Cover and cook on medium-low heat for about 3 minutes, or until the noodles are tender and the beef is cooked through.
  5. Garnish with scallion greens and serve hot.
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