15-minute spicy Korean noodle soup is my go-to recipe when I want something fast, fiery, and full of bold flavor. Packed with chewy noodles, a rich spicy broth, and loads of umami from garlic, gochujang, and soy sauce, this soup warms me up in every way. It’s perfect for a quick lunch or a cozy dinner that feels satisfying and energizing.
Why I Love This Recipe
I love this spicy Korean noodle soup because it delivers big flavor in very little time. With just a few pantry staples and some fresh toppings, I can have a comforting, restaurant-style meal ready in under 15 minutes. It’s incredibly versatile—I can keep it simple or load it up with veggies, tofu, or even a poached egg. Every bite is spicy, savory, and deliciously slurpable.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Ramen or Korean wheat noodles
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Gochujang (Korean chili paste)
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Gochugaru (Korean chili flakes, optional for extra heat)
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Garlic, minced
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Ginger, minced (optional)
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Soy sauce
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Sesame oil
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Vegetable or chicken broth
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Green onions, chopped
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Mushrooms, sliced (optional)
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Baby spinach or bok choy (optional)
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Tofu or egg (optional)
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Toasted sesame seeds (optional for garnish)
Directions
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I bring the broth to a boil in a medium saucepan over high heat.
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I stir in gochujang, soy sauce, sesame oil, garlic, and ginger if using. I whisk until the gochujang is fully dissolved.
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I add mushrooms and leafy greens if I’m using them, and let them simmer for 2–3 minutes.
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I add the noodles directly into the broth and cook according to package instructions (usually 4–5 minutes), stirring occasionally.
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In the last minute, I drop in cubed tofu or crack an egg directly into the broth if I want to boost the protein.
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Once the noodles are tender, I taste and adjust with more soy sauce or chili flakes if needed.
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I ladle the soup into bowls and top with chopped green onions, sesame seeds, or a drizzle of sesame oil for extra flavor.
Servings and Timing
This recipe serves 2. Prep time is just 5 minutes, and cook time is 10 minutes, so I have a full meal ready in 15 minutes flat.
Variations
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Meaty version: I add sliced beef, chicken, or shrimp for extra heartiness.
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Vegan-friendly: I stick with vegetable broth and tofu or add more greens and mushrooms.
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Extra rich: I stir in a spoonful of miso paste or a splash of coconut milk for a deeper broth.
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Noodle options: I use udon, soba, rice noodles, or instant ramen depending on what I have on hand.
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Topping twist: I add kimchi, pickled radish, or a soft-boiled egg for more flavor layers.
Storage/Reheating
This soup is best enjoyed fresh since the noodles can soak up the broth over time. But if I do have leftovers, I store them in the fridge for up to 2 days. To reheat, I warm the soup gently on the stove, adding a splash of broth or water to loosen it up. I avoid microwaving for too long to keep the noodles from turning mushy.
FAQs
What is gochujang?
Gochujang is a Korean fermented chili paste that’s spicy, savory, and slightly sweet. It gives the soup its signature bold flavor and deep red color.
Can I make this less spicy?
Yes, I reduce the gochujang or skip the chili flakes. I still get great flavor without too much heat.
Do I need Korean noodles?
No, I use any kind of noodles I have—instant ramen, udon, or rice noodles all work great.
Is this soup gluten-free?
It can be! I just use gluten-free noodles and tamari instead of soy sauce.
Can I make it in advance?
It’s best fresh, but I sometimes prep the broth ahead of time and just cook the noodles when I’m ready to serve.
Conclusion
15-minute spicy Korean noodle soup is the perfect answer when I’m craving comfort and heat in a hurry. It’s bold, flavorful, and endlessly customizable to suit my mood or what’s in my kitchen. Whether I keep it simple or dress it up, it’s a fast meal that always leaves me satisfied.
Print15-Minute Spicy Korean Noodle Soup
15-minute spicy Korean noodle soup is a quick and fiery comfort meal made with chewy noodles, gochujang-spiced broth, and bold umami flavor. Perfect for a fast, warming lunch or dinner.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Korean
- Diet: Vegan
Ingredients
- 4 oz ramen or Korean wheat noodles
- 1 tbsp gochujang (Korean chili paste)
- 1/2 tsp gochugaru (Korean chili flakes, optional)
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced (optional)
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 3 cups vegetable or chicken broth
- 2 green onions, chopped
- 1/2 cup mushrooms, sliced (optional)
- 1 cup baby spinach or bok choy (optional)
- 1/2 cup tofu, cubed, or 1 egg (optional)
- 1 tsp toasted sesame seeds (optional for garnish)
Instructions
- Bring the broth to a boil in a medium saucepan over high heat.
- Stir in gochujang, soy sauce, sesame oil, garlic, and ginger (if using), whisking to dissolve.
- Add mushrooms and greens, simmering for 2–3 minutes until tender.
- Add noodles and cook according to package instructions (usually 4–5 minutes), stirring occasionally.
- In the last minute, add tofu or crack in an egg to poach.
- Taste and adjust seasoning with more soy sauce or chili flakes if needed.
- Divide into bowls and top with green onions, sesame seeds, and an extra drizzle of sesame oil if desired.
Notes
- Use tamari and gluten-free noodles to make it gluten-free.
- Prep the broth ahead and store refrigerated—just reheat and add noodles when ready.
- Customize with your favorite toppings like kimchi or a soft-boiled egg.
- Use miso or coconut milk for a creamier, richer broth variation.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 900mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 0mg
