Gochujang Noodle Soup (Make-Ahead Instant Option!)

This ultra-flavorful Gochujang Noodle Soup simmers noodles, kimchi, tofu, and mixed vegetables in a spicy Korean-inspired broth, delivering big, comforting flavors to every slurp. Enjoy it fresh off the stove or make it for meal prep! Vegan and Gluten-Free.

Course Main

Cuisine Chinese, Japanese

Diet Gluten Free, Vegan, Vegetarian

Method Stovetop

Prep Time 5

Cook Time 12

Total Time 17

Servings servings

Calories 341kcal

Author Caitlin Shoemaker

Ingredients

1-2 tablespoons gochujang 1 tbsp mild, 2 tbsp medium heat
2 tablespoons tamari or soy sauce
2 teaspoons high-heat oil
2-3 green onions; sliced and white and green parts separated
2 cloves garlic minced
4 ounces mushrooms sliced (shiitake, cremini, etc)
1/2 cup shredded carrot
1/2 cup kimchi
8 ounces extra or super firm tofu cubed
100 g rice vermicelli noodles or 2 bundles mung bean vermicelli* see note
4 1/2 cups water
Optional toppings: sesame oil chili oil toasted sesame seeds

US Customary - Metric

Instructions

Gochujang Paste: Add the gochujang and soy sauce or tamari to a medium bowl. Whisk or mix well until evenly combined and a thick paste forms. Set aside.
Sauté Aromatics: Warm the oil in a medium nonstick skillet over medium heat. Add the white portion of the green onions and garlic.. Sauté for 1 minute, until fragrant.
Cook the Mushrooms: Add the mushrooms, carrot, and kimchi to the pan. Mix well, then sauté for 3 to 5 minutes, stirring only every minute or so, until the mushrooms are beginning to brown. Add the gochujang “paste” from step 1 and mix well.
Make it Brothy: Add the tofu (if using) and 4 cups of water to the pot. Cover and bring to a simmer over high heat.
Add the Noodles: Once simmering, uncover the pot and turn the heat to medium low. Add the vermicelli noodles and simmer until al dente, according to the package instructions.
Final Touches: Divide between bowls and garnish with the green portion of the green onions along with any other toppings, as desired. This soup is best enjoyed immediately as the noodles will continue to absorb the broth, but you can store any leftovers in the fridge for up to 2 days.

MAKE-AHEAD INSTRUCTIONS:

Follow Steps 1-3 of the regular instructions as written, then remove the pan with the gochujang and mushroom mixture from the heat.
Assemble: You will need 2 large jars or Tupperware containers that can hold at least 5 cups of liquid each. Divide the gochujang and mushroom mixture between the two jars, then top each jar off with half of the cubed tofu. Top this off with the dry bundle of noodles and green onions. Cover and store in the refrigerator for up to 5 days.
Instant Noodles (1 Serving): Remove one jar from the fridge and use your stovetop or a kettle to bring 2 1/4 cups of liquid to a boil. Pour the hot water over the noodles, then over the jar and let sit for 5 minutes. Uncover, then use a chopstick or spoon to mix well, distributing the miso mixture throughout the broth. Season with additional soy sauce to taste, then enjoy warm, as-is or topped with sesame and/or chili oil.

Notes

Gluten-Free: This recipe is gluten-free if you use tamari or gluten-free soy sauce and a gluten-free gochujang.
Noodles: You can use a variety of noodles for this recipe.
To serve immediately: I recommend using vermicelli rice noodles for this recipe as they have a faster cook time. You can also use thicker rice noodles for this recipe, but they will need to simmer longer. I usually purchase vermicelli noodles from my local Asian market but you can also buy online, or may be able to find in the International section of your grocery store.
To make ahead: This recipe works best with mung bean vermicelli as they only require soaking. I also usually purchase these noodle “balls” at my Asian market, but you can also buy them online.

Nutrition