Korean Inspired Noodle Soup
Gochujang is a savory, sweet, and spicy red chili paste that is from Korea and is what makes this soup so delightful.
While I will not claim that this is a super authentic Korean soup recipe, I will say that it is delicious. I also love the simple veggie combination of cabbage, mushroom, and green onion.
6 green onions, sliced (divided)
2 cloves garlic, minced
1-inch piece of ginger, minced
2-3 Tbsp gochujang
4 Tbsp tamari or soy sauce
4 cups vegetable broth
2 cups water
1 -2 Tbsp wakame seaweed (optional)
1 cup dried shiitake mushrooms (see note)
3 cups cabbage, chopped
8 oz brown rice noodles
Sesame seeds (for garnish)
Time: 30 minutes
- Add the garlic, ginger, and half the green onions to a large cooking pot. Add a little bit of vegetable broth and cook on high heat for about 3 minutes or until fragrant.
- Add the gochujang, tamari, vegetable broth, water, seaweed, and shiitake mushrooms to the large pot and let simmer for 10 minutes.
- While the broth is simmering, cook the noodles according to the package.
- When the noodles and the broth are ready, place the noodles, broth, and chopped cabbage into soup bowls and garnish with green onions and sesame seeds.
- Dried shiitake mushrooms add a great flavor and where I live, I can get them on the cheap. If the dried mushrooms near you are super expensive, definitely opt for whatever fresh mushrooms are available and just slice them up, it’ll still taste good!
- Gochujang can be found in the Asian section of some mainstream grocery stores and most Asian grocery stores. If you can’t find it, feel free to use Sriracha instead. It will taste different, but still give you a nice spicy soup broth. For both gochujang and sriracha, add less or more depending on how spicy you like it.
- I use brown rice noodles because those tend to be fairly inexpensive and they are less processed than white rice. However, any kind of vegan noodle will work with this soup.
- If you like a richer soup, swap out the 2 cups of water for 2 cups of coconut milk.