Can I make Spicy Gochujang Noodle Soup without eggs?

Absolutely! While eggs add richness and protein to your bowl, you can easily omit them or substitute with firm tofu cubes for a vegan version that maintains the satisfying heartiness.

How spicy is Spicy Gochujang Noodle Soup typically?

The heat level depends on your gochujang brand and quantity used. Most versions rate medium-spicy (similar to jalapeño heat), but you can adjust intensity by varying the paste amount in your recipe.

What's the best noodle type for Spicy Gochujang Noodle Soup?

Fresh ramen noodles provide the most authentic texture, but udon, rice noodles, or even instant ramen (without seasoning packet) work well. Choose based on your texture preference and dietary needs.

Can I prepare Spicy Gochujang Noodle Soup in advance?

The broth base stores beautifully and actually improves in flavor overnight. However, cook noodles fresh when serving to maintain proper texture. This method works perfectly for meal prep strategies.

Spicy Gochujang Noodle Soup How to Make in 5 Easy Steps

Name: Spicy Gochujang Noodle Soup How to Make in 5 Easy Steps
Prep time: 8 min
Cook time: 17 min
Total time: 25 min
Cuisine: Korean
Ingredients: 2 packages fresh ramen noodles (or 4 oz dried udon); 3 tablespoons gochujang paste; 4 cups chicken or vegetable broth; 2 tablespoons soy sauce; 1 tablespoon sesame oil; 2 cloves garlic, minced; 1 inch fresh ginger, grated; 2 large eggs; 1 cup shiitake mushrooms, sliced; 2 green onions, chopped; 1 small onion, thinly sliced; 1 cup baby spinach; 1 sheet nori, cut into strips; 1 tablespoon sesame seeds; 1 tablespoon rice vinegar; Optional: sliced jalapeños for extra spice

Description

A bold, comforting Korean-inspired noodle soup loaded with umami, heat, and nourishing ingredients. Made in just 25 minutes, this dish brings restaurant-quality flavor to your home kitchen.

Ingredients

Scale

2 packages fresh ramen noodles (or 4 oz dried udon)
3 tablespoons gochujang paste
4 cups chicken or vegetable broth
2 tablespoons soy sauce
1 tablespoon sesame oil
2 cloves garlic, minced
1 inch fresh ginger, grated
2 large eggs
1 cup shiitake mushrooms, sliced
2 green onions, chopped
1 small onion, thinly sliced
1 cup baby spinach
1 sheet nori, cut into strips
1 tablespoon sesame seeds
1 tablespoon rice vinegar
Optional: sliced jalapeños for extra spice

Instructions

Prep all ingredients and slice vegetables for smooth cooking.
In a large pot, heat sesame oil over medium. Add garlic and ginger, cooking 30 seconds until fragrant.
Whisk in gochujang paste, then gradually add broth. Stir in soy sauce and bring to a gentle simmer. Taste and adjust.
Add sliced onions and mushrooms. Cook 3–4 minutes until softened.
Add noodles directly to broth. Cook fresh ramen 2–3 minutes (or udon 4–5 minutes) until al dente.
Crack eggs into soup, add spinach, and simmer 1–2 minutes until eggs set and spinach wilts. Garnish with sesame seeds, green onions, nori, and rice vinegar. Serve hot.

Notes

Prepare ingredients in advance as the cooking moves quickly. Adjust gochujang amount to match your preferred spice level.

Prep Time: 8 minutes
Cook Time: 17 minutes
Category: Soup
Method: Stovetop
Cuisine: Korean

Nutrition

Serving Size: 1 bowl
Calories: 385
Sodium: 1240mg
Fat: 12g
Carbohydrates: 52g
Fiber: 4g
Protein: 18g

Keywords: gochujang noodle soup, spicy ramen, Korean soup, easy noodle soup, comfort food