Kimchi Noodle Soup
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.
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
- Heat the oil in a soup pot over medium heat. Add the scallion whites and garlic and cook until fragrant.
- Stir in the gochugaru, gochujang, soy sauce, sugar, and kimchi, mixing well to coat everything evenly.
- Pour in the chicken broth or water and bring to a boil.
- 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.
- Garnish with scallion greens and serve hot.
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