15 Minute Spicy Korean Noodle Soup

recipetineats.com

subheading: SPICY KOREAN SOUP BROTH:

4 cups / 1 litre chicken stock/broth , low-sodium

⅔ cup cabbage kimchi (Note 1)

2 tbsp kimchi juice , from kimchi tub (Note 1)

3 tbsp gochujang (Note 2)

2 tbsp light soy sauce (Note 3)

2 tsp fish sauce (sub more soy)

1 tbsp Chinese cooking wine (Shaoxing wine, Note 4)

2 slices ginger , sliced 0.7cm / ⅓" thick (skin on)

1 large garlic clove , smashed (Note 5)

subheading: ADD-INS (NOTE 7):

200g/ 7oz thin fresh egg noodles (or 100g/3.5oz dried - Note 6)

4 stems choi sum or other Asian greens, cut into 7cm / 2.5" lengths, stems separated from leafy part

1 small carrot , peeled, cut into thin matchsticks

2 ½ tsp sesame oil , toasted (Note 8)

¼ cup finely sliced green onions (1 stem)

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