Korean-Chinese Spicy Veggie Noodle Soup (Vegetarian version of Jambbong)
Craving something spicy and comforting? This delicious Korean-Chinese veggie noodle soup is just what you need!
Ingredients
- 2 servings of fresh or dried udon noodles or ramen noodles
- 2 cups of vegetable broth or mushroom broth
- 1 1/2 cup water
- 1 tbsp of vegetable oil
- 3-4 cloves of garlic – smashed or minced
- 1 thumb-sized piece of fresh ginger – julienned
- 2-3 scallions – cut into 2 inch lengths keep some for garnish
- 1 tbsp of Season with Spice’s Korean Chili Flakes Gochugaru
- 1 tbsp of reduced sodium soy sauce
- 1 tbsp of rice vinegar
- Salt to season
Vegetables (use all or a variation):
- Half a small yellow onion – thinly sliced
- 1 carrot – thinly sliced
- 1/2 zucchini – thinly sliced
- 3-4 leaves of napa cabbage or bok choy – chopped
- 1/4 cup of sweet corn kernels
- A small handful of sugar snap peas or snow peas
- 2-3 fresh or dried shiitake mushrooms - thinly sliced
Instructions
- In a soup pot, bring water to a boil and cook the noodles according to package instructions. Drain well and rinse the noodles over cold water. Place half the noodles in each serving bowl, and set aside.
- Using the same pot, combine vegetable/mushroom broth and water and bring to a boil. Lower heat, and keep it at a simmer.
- While the broth is simmering, heat a wok or a large frying pan over high heat. Once wok is hot, add the oil and swirl to coat. Add garlic and stir for a few seconds.
- Then add in ginger and the white part of the scallions. Cook over medium-low heat for a few more seconds to infuse the oil.
- Turn heat back up to high, and stir in all the vegetables (including the green parts of the scallions), followed by the Korean chili flakes, soy sauce, and rice vinegar. Cook until the vegetables are slightly softened, about 2-3 minutes.
- Turn off heat. Pour the prepared vegetable/mushroom broth into the wok to mix with the vegetables. Lightly season with salt and bring everything to a boil again. Taste and adjust seasoning.
- Ladle the hot soup & vegetables over the noodles. Serve immediately. Garnish with leftover scallions.
Notes
Quick note:
Before you begin cooking, you want to cut and prepare all the ingredients first, so they are ready and within reach.
Nutrition
Serving: 150gCalories: 142kcalCarbohydrates: 17gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 1539mgPotassium: 480mgFiber: 3gSugar: 7gVitamin A: 5957IUVitamin C: 26mgCalcium: 76mgIron: 1mg
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