This Korean inspired instant noodle soup is the ultimate fusion of a Korean condiment and nutty goodness. The delicious noodle bowl features vermicelli noodles, tofu, and crunchy vegetables swimming in a savoury broth made with gochujang, a Korean red chili paste known for its spicy-sweet flavour and deep umami flavour. Gochujang has been a staple for centuries, bringing warmth and a fiery kick to soups, stews and sauces. The addition of peanut butter to the broth gives this soup a creamy, slightly nutty flavour that pairs perfectly with the spiciness of gochujang. It’s the perfect cosy meal in under 10 minutes, ideal for busy days or quick dinners with friends. Vegan and gluten-free, with this easy recipe you’ll have a bowl of comfort and excitement in no time!
Healthy Korean Inspired Instant Noodle Soup
Ingredients
Stock Paste
- 3 cloves garlic minced
- 4 tbsp peanut butter smooth
- 2 tbsp gochujang
- 2 tbsp soy sauce
- 1 tbsp miso paste
- 1 tbsp brown sugar
- 3 tsp vegetable stock powder optional
- 1 lime juiced
Noodle Soup
- 450 g extra firm tofu cubed
- 3-4 Sprigs mint leaves
- 2 carrots cut into julienne strips
- 1 bunch Asian greens e.g. Bok choy, chopped
- 200 g rice or mung vermicelli noodles
- 4 spring onions finely sliced
- 1/2 bunch fresh coriander leaves roughly chopped
Instructions
- Make the stock paste by combining all the ingredients in a small bowl. Mix well until combined.
- Lay out four medium sized jars or lunch size plastic containers. Break the vermicelli noodles into 4 sections and place into each container, followed by 1/4 of tofu in each, then divide the Asian greens, spring onion, carrots, mint and coriander between each jar evenly. Finally, add a scoop of the stock paste in each. Seal the containers and keep in the fridge until ready to use.
- When you are ready to eat, pour boiling water into the container, enough so that the ingredients are covered. Leave this to sit for 2-3 minutes before stirring gently until the stock paste is dissolved. Eat immediately!
Notes
- Swap tofu for chickpeas for a plant-based protein boost.
- Add more veggies like spinach or mushrooms for extra nutrition.
- Use rice noodles for a gluten-free version.
- Adjust spice level by adding more or less gochujang.
- Substitute coconut milk for a creamier texture.
- Try topping with roasted peanuts for added crunch.
