10-min Healthy Noodle Soup
This is what I make when I don’t know what to eat - chucking everything into a pot and hoping for the best. This particular one takes only 10-min and is a miso gochujang noodle soup. So perfect for colder evenings! 🍜
Feel free to jazz it up with other forms of protein to adapt to your dietary requirements, but this one is 100% vegan!
Servings
Feeds
1
Prep Time
5
mins
Cook Time
5
mins
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Ingredients
Serves 1
- 80g dried wheat noodles
- 1/2 brown onion, diced
- 1 clove garlic, minced
- 1 tbsp gochujang paste
- 1 tbsp miso paste
- 5 shiitake mushrooms (pre soaked or fresh - you can find small dried ones that soak really quickly!)
- 750ml water
- 1 tbsp sugar
- 1 tbsp light soy sauce
- 1 tsp msg, optional
- 50g kimchi, roughly cut up
- A few pak choi leaves
- 80g silken tofu
- Chopped spring onions for garnish
Pair it with
Instructions
- In a pot, add a tablespoon of cooking oil and add the minced garlic, onion and ginger. Sauté until fragrant for 30 seconds.
- Add in the water and the sugar, soy sauce, msg, miso paste and gochujang paste. Stir to combine and ensure everything is fully dissolved into the liquid, and let it simmer for a minute or two, allowing the flavours to meld.
- Add the noodles, mushrooms and pak choi to the pot and cook for 2-3 minutes, before adding in the kimchi, silken tofu and and any other cooked toppings to heat up gently in the broth.
- Garnish with chopped spring onion and maybe some chilli oil, and enjoy!
Tips:
- Feel free to add your favourite chopped vegetables like carrots, broccoli florets, or mushrooms while the broth simmers.
- For a more substantial meal, try adding some cooked shredded chicken, a boiled egg or some prawns to add protein content.
- This soup is best enjoyed fresh as the noodles will disintegrate in liquid overtime. However, if you have any leftover soup, this can be stored in the refrigerator for up to 2 days. Reheat gently on the stovetop and add new batch of noodles.
Video demonstration
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