Matcha-Miso Burger with Crispy Falafel Crust and Goji-Cranberry Jam Glaze
60 min
Spicy Korean Red Pepper Noodle Soup with Egg
A simple yet flavorful Korean-inspired noodle soup featuring chewy noodles simmered in a savory broth with a spicy kick from red pepper powder, topped with a soft-cooked egg. This comfort dish is quick to prepare and perfect for a warming meal.
25 min
Easy
2 servings
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Taste Profile
Sweet1/10
Salty5/10
Sour0/10
Umami6/10
Spicy6/10
🥄 Texture
The noodles are tender with a pleasant, slightly chewy bite and slippery mouthfeel; the broth is thin and warming. A soft-boiled egg adds a creamy, velvety richness when cut, with a contrast between the silky yolk and firmer white.
👃 Aroma
The bowl gives off a toasty, mildly smoky chili aroma from the gochugaru combined with a savory, meaty broth scent. There is a subtle eggy warmth and a light fragrant heat that announces the spice without overwhelming.
🍷 Pairs Well With
Iced barley tea (boricha) for a non-alcoholic pairing, or a crisp light lager to refresh the palate against the spice.
🥗 Side Dishes
Kimchi, pickled radish (danmuji), pan-fried scallion pancake (pajeon), steamed or pan-fried mandu (dumplings), or a simple cucumber salad for a cooling contrast.
Ingredients(5 items)
- 1200 grams noodles (dried or fresh)
- 21 teaspoon red pepper powder (gochugaru or Korean chili flakes)
- 32 large eggs
- 44 cups soup broth (beef, chicken, or vegetable stock)
- 51/2 teaspoon red pepper powder (additional, for garnish)
Nutrition Information(per serving)
385
Calories
16.2g
Protein
62.4g
Carbs
8.5g
Fat
Instructions
- 1
Bring 4 cups of soup broth to a boil in a large pot over medium-high heat.
- 2
Once boiling, add 1 teaspoon of red pepper powder to the broth and stir well to combine, allowing the spice to infuse into the liquid for about 1 minute.
- 3
Add the 200 grams of noodles to the boiling red pepper broth and cook according to the package instructions (typically 3-5 minutes for fresh noodles or 5-8 minutes for dried noodles), stirring occasionally to prevent sticking.
- 4
While the noodles are cooking, bring a separate small pot of water to a boil. Gently add 2 eggs and cook for 5-6 minutes for soft-boiled eggs with runny yolks, or 7-8 minutes for firmer yolks. Remove eggs and place in ice water for 1 minute, then carefully peel.
- 5
Once the noodles are cooked through and tender, carefully divide them and the red pepper broth into serving bowls.
- 6
Top each bowl with one peeled soft-boiled egg, halved or whole.
- 7
Sprinkle an additional 1/4 teaspoon of red pepper powder on top of each serving for extra spice and visual appeal.
- 8
Serve immediately while hot and enjoy.
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