Matcha-Miso Burger with Crispy Falafel Crust and Goji-Cranberry Jam Glaze
60 min
Gochugaru Noodle Soup with Tea-Infused Broth
A unique Korean-inspired noodle soup that combines traditional gochugaru (red pepper powder) with a delicate red tea-infused broth. Topped with silky soft-boiled eggs, this dish offers a perfect balance of spicy, savory, and subtle floral notes characteristic of Korean comfort food.
35 min
Easy
4 servings
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Taste Profile
Sweet1/10
Salty5/10
Sour0/10
Umami7/10
Spicy4/10
🥄 Texture
Al dente noodles provide a pleasant chew while the broth is thin and silky with a light oiliness from sesame and soft egg yolk. The halved soft-boiled egg adds a creamy, custardy contrast to the springy noodles.
👃 Aroma
A savory, meaty broth aroma is lifted by toasty, slightly smoky gochugaru and a faint nutty sesame note. Subtle earthy/tea-like top notes from the red tea and a fresh green onion finish round out the scent.
🍷 Pairs Well With
A crisp, cold lager or pilsner to cut the richness; alternatively, unsweetened cold barley tea (mugicha) or a light green tea for a refreshing, non-alcoholic option.
🥗 Side Dishes
Spicy kimchi or quick cucumber kimchi (oi-sobagi) for acidity and crunch; pan-fried dumplings (mandu or gyoza) for additional savory texture; or a simple sesame spinach salad (sigeumchi namul) to add a fresh, vegetal element.
Ingredients(9 items)
- 18 ounces noodles (fresh or dried)
- 22 teaspoons gochugaru (Korean red pepper powder)
- 34 cups broth (beef or vegetable)
- 42 teaspoons red tea (brewed and cooled)
- 53 large eggs
- 61 teaspoon salt (to taste)
- 71/2 teaspoon white pepper
- 81 teaspoon sesame oil
- 92 green onions (sliced for garnish)
Nutrition Information(per serving)
285
Calories
12g
Protein
38g
Carbs
8.5g
Fat
Instructions
- 1
Brew 2 teaspoons of red tea in 1/4 cup hot water for 3-4 minutes, then strain and set aside to cool slightly.
- 2
In a large pot, bring 4 cups of broth to a gentle boil over medium-high heat.
- 3
Add the gochugaru (red pepper powder) to the boiling broth, stirring constantly for 1-2 minutes to dissolve and distribute evenly.
- 4
Pour the cooled red tea into the broth and stir well to combine. Adjust seasoning with salt and white pepper to taste.
- 5
Reduce heat to medium and let the broth simmer for 5 minutes to allow flavors to meld.
- 6
In a separate pot, bring water to a boil and cook the noodles according to package directions until al dente. Drain and rinse with cold water to prevent sticking.
- 7
While noodles cook, bring a small pot of water to a boil and carefully add the 3 eggs. Boil for 6-7 minutes for soft-boiled eggs with runny yolks.
- 8
Remove eggs from hot water and immediately place in an ice bath for 1-2 minutes. Gently peel under cool running water and set aside.
- 9
Divide cooked noodles among 4 serving bowls.
- 10
Ladle the hot red pepper and tea-infused broth over the noodles, ensuring each bowl gets an equal amount of the flavorful liquid.
- 11
Drizzle 1/4 teaspoon of sesame oil over each bowl.
- 12
Top each bowl with one halved soft-boiled egg and garnish with sliced green onions.
- 13
Serve immediately while broth is hot.
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