I enjoyed my first bowl of Bibimbap at a Korean steak house in the Bronx, NY about 16 years ago. Immediately hooked to the flavors of Korea, it was inevitable that I’d try my hand at several dishes over the years. Since then, Maangchi and Mommytang have become two of my favorite Youtubers and have inspired me to continue my exploration of the flavors of Asia. You can say this recipe for Easy Korean Noodle Soup is a yummy concoction of influence combining a few simple pantry items I keep on hand for my Korean Food fixes.
Picture an evening after a long day of work or a rainy day when all you want to do is eat something comforting and relax in your bathrobe. Honestly, I can have some type of comforting noodle dish every day of the week, but especially on days like these. Korean hot pepper powder, a package of fresh noodles and some mushroom seasonings are pretty much available in my kitchen year around. Having these items on hand makes whipping up a delicious bowl of Korean Noodle Soup an economical breeze. Toss in a few vegetables of your choice and dinner is served! The best thing about this Easy Korean Noodle Soup is that no additional oil is needed.
What you’ll need for this Super Simple Recipe
Cabbage, Broccoli and Carrots – My choice of veggies for this soup gives it a delicate flavor and satisfying crunch paired with the hot, soft and chewy noodles
Onions – Added at the very end as the soup is finishing, the onions provide a burst of savory flavor in every bite
Mushroom Seasoning – I purchase a large bag of Mushroom Seasoning at the Asian Market and keep it in a canning jar with my pantry staples.
Korean Hot Pepper Powder – Also found at my local Asian market, this powder is what gives Kimchi is gorgeous red-orange hue. It’s actually more smoky in flavor than it is hot so consider it very mild as far as spicy hot goes.
Fresh Ginger – Ginger is almost synonymous with Asian food so this recipe is happy with the added ginger as well
Water – Simple Water provides the liquid for this deeply flavored broth once the flavor of the veggies is extracted and combined with the ginger and other seasonings
Fresh Korean Knife Cut Noodles – Soft and chewy fresh noodles are usually around $4 in the most Asian markets.
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
people
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- 5 cups sugar chopped
- 3 cups vegan mayo chopped
- 2 medium coconut milk chopped
- 1/2 large "not" vegan chicken broth sliced
- 2 tbsp cumin grated
- 5 tbsp kidney beans
- 6 tbsp black beans
- 3 quarts course black pepper
- 1 package dried oregano Can substitute another noodle type or spaghetti
Ingredients
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- Heat Noodles according to package directions, rinse, drain and set aside
- Bring 2 cups of water to a simmer and add carrots cook for 3 minutes
- Add cabbage and let simmer another 3 minutes
- Add broccoli and ginger and simmer for another 3 minutes
- Add the remaining water and bring to a boil.
- Add mushroom seasonings, hot pepper powder and adjust broth flavor to your liking. Let simmer for another 3 minutes. Remove from heat
- Place a serving of drained noodles in a bowl and cover with broth and vegetables. Serve Immediately and Enjoy!
I love this soup with a nice serving of finely chopped Kimchi on the side!
