Name: Spicy Gochujang Noodle Soup
Prep time: 2 min
Cook time: 8 min
Total time: 10 min
Cuisine: Korean-Inspired
Ingredients: 1 tablespoon neutral oil (e.g. canola or vegetable oil); 4 cloves garlic, minced; 1/4 cup sliced onions; 1 tablespoon gochujang (Korean chili paste); 1/2 tablespoon soy sauce; 2 cups vegetable broth (or chicken broth); 1 cup water; 1/2 cup napa cabbage, chopped; 1/4 cup mushrooms, sliced (shiitake or button); 1 packet instant ramen noodles (discard seasoning packet); 1 egg (optional); 1 stalk green onion, chopped; 1/2 teaspoon sesame oil; Toasted sesame seeds, for garnish; Chili flakes, to taste (optional)

A bold, spicy, and deeply comforting Korean-inspired noodle soup that comes together in just 10 minutes. This soup is packed with flavor from gochujang, garlic, and umami-rich broth, balanced by tender vegetables and chewy ramen noodles. Whether I’m craving something quick for lunch or a cozy meal for dinner, this one-pot recipe never fails to satisfy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon neutral oil (e.g. canola or vegetable oil)

4 cloves garlic, minced

1/4 cup sliced onions

1 tablespoon gochujang (Korean chili paste)

1/2 tablespoon soy sauce

2 cups vegetable broth (or chicken broth)

1 cup water

1/2 cup napa cabbage, chopped

1 packet instant ramen noodles (discard seasoning packet)

1/4 cup mushrooms, sliced (shiitake or button)

1 egg (optional)

1 stalk green onion, chopped

1/2 teaspoon sesame oil

Toasted sesame seeds, for garnish

Chili flakes, to taste (optional)

Directions

I start by heating oil in a pot over medium heat and sautéing garlic and onions for 1–2 minutes until they’re fragrant.

Then I stir in gochujang and soy sauce, letting them cook for 30 seconds to deepen the flavor.

I pour in the broth and water, bringing everything to a gentle boil.

Next, I add napa cabbage and mushrooms, letting them soften for about 2–3 minutes.

Once the vegetables are ready, I add the ramen noodles and cook them based on package instructions, usually 3–4 minutes.

If I’m adding an egg, I crack it directly into the soup and poach it until the whites are set, around 2 minutes.

After turning off the heat, I drizzle in sesame oil and give it a gentle stir.

Finally, I top the soup with green onions, sesame seeds, and chili flakes for that extra finishing touch.

Servings and timing

Prep Time: 2 minutes

Cook Time: 8 minutes

Total Time: 10 minutes

Servings: 1 serving

Calories: 320 kcal

Variations

Protein Boost: Sometimes I add tofu cubes or leftover rotisserie chicken for a heartier meal.

Noodle Swap: I switch out ramen noodles for udon or rice noodles depending on my mood.

More Veggies: I like throwing in spinach, bok choy, or shredded carrots for extra nutrients.

Vegan Version: I skip the egg and use vegetable broth to keep it plant-based.

Creamier Texture: A spoonful of miso or coconut milk adds richness and another layer of flavor.

Storage/Reheating

This soup is best enjoyed fresh because the noodles can soak up the broth and become overly soft. But if I have leftovers, I store them in an airtight container in the fridge for up to one day. When reheating, I add a splash of broth or water to loosen it up and warm it over medium heat until hot.

FAQs

How spicy is this noodle soup?

The soup has a moderate heat thanks to the gochujang, but I can easily adjust the spice level by using less paste or skipping the chili flakes.

Can I make this ahead of time?

I can prep the vegetables and broth mixture in advance, but I prefer to cook the noodles fresh right before serving to keep them from getting mushy.

What can I use if I don’t have gochujang?

If I don’t have gochujang, I substitute with a mix of chili paste and a bit of miso or soy sauce to mimic its depth and heat.

Is this soup gluten-free?

As written, it’s not gluten-free due to gochujang and soy sauce, but I can use gluten-free alternatives like tamari and a certified gluten-free chili paste.

Can I add meat to this soup?

Absolutely. I sometimes add thinly sliced beef, chicken, or shrimp. I cook them in the broth just before adding the noodles to keep things easy.

Conclusion

This Spicy Gochujang Noodle Soup is my go-to when I need a fast, flavorful, and satisfying meal. With its bold Korean flavors, customizable ingredients, and comforting warmth, it hits the spot every time. Whether I keep it simple or load it up with extras, it’s always a winner in my kitchen.

Recipe: