Spicy Korean Noodle Soup (quick & healthy)

You can use mirin or dry sherry, or another one-and-a-half teaspoons of fish sauce for a nonalcoholic substitution.

You can use other types such as vermicelli or lo mein. Cook separately according to the packet before assembling the bowls.

More soy sauce is listed as an alternative to fish sauce in the broth ingredients for this noodle soup.

Use the listed thick ginger slices with skin on, simmering them in the broth and removing them before pouring over noodles.

You can use vegetables of your choice. Give stems and carrots the longer first cooking stage, then cook the leaves briefly.

1. Kimchi is a traditional Korean pickle of fermented vegetables packed in tangy, spicy juice. Widely available in the fridge section of large grocery stores or Asian stores. Extract the juice by squeezing the spoon against the cabbage (there’s usually plenty in the jar, just need to extract it!). 2. Gochujang is a spicy Korean rice and bean paste loaded with savory flavour. You’ll need it for one of the signature recipes in my cookbook: Korean BBQ Beef Short Ribs ! Also for most Korean recipes I’ve shared. 3. Soy – Use light or all-purpose soy sauce but not dark soy sauce – too strong! More on different soy sauces here. 4. Chinese cooking wine – Substitute with mirin or dry sherry. For a non-alcoholic substitute, use another 1½ teaspoons fish sauce. 5. Smashed garlic – place the side of a knife on the garlic clove, then hit the palm of your hand on it to make the clove burst open but mostly hold together. 6. Noodles – Use any type you want! Try vermicelli or lo mein noodles. 7. Veg – Feel free to sub with anything of your choice. 8. Sesame oil – toasted sesame oil is brown and has more flavour than untoasted (which is yellow). Default sesame oil sold in Australia is toasted, untoasted is harder to find. Leftovers – Store broth and noodles separately for 3 days in the fridge. Reheat separately then put together! Nutrition per serving.