There are so many delicious spicy noodle soup recipes out there. Every culture has their own versions and flavour profiles. Because I love variety, I have a lot of different ingredients in my pantry to satisfy whatever cravings I have.
For this recipe I am using roasted sesame paste. You can substitute peanut butter which is very close in flavour. I would not recommend tahini as the flavour is not the same.
When I say spicy, I only mean a bit of heat. If you’ve been following me for a while, you know I can’t handle too much spice so feel free to adjust the amount to your liking. The great thing about this recipe is that the sauce can be adjusted to the taste of the individual instead of making a whole pot of spicy broth.
The ground pork can be substituted with turkey, chicken or beef. Use what you like!
And the soy or oat milk may sound odd but it gives this broth a creaminess and depth of flavour you may not be expecting. It’s so good!
Makes 4 servings
Ingredients
For the Broth
4 cups chicken broth
4 cups soy or oat milk
For the Sauce
2 tablespoons soy sauce
2 tablespoons dark soy sauce
2 tablespoons rice vinegar
4 tablespoons roasted sesame paste
1 tablespoon chili paste
1 tablespoon sugar
For the Meat
1 tablespoon avocado oil
1 pound ground pork
4 cloves garlic, minced
2 stalks green onion, white and light green parts, chopped
½ oz ginger (1 inch knob), grated
½ teaspoon kosher salt
1 teaspoon chili paste
For Serving
1 pound wheat noodles or ramen noodles
4-8 baby bok choy, halved and blanche
4 medium boiled eggs, halved
2 stalks green onions, dark green parts, chopped
roasted sesame seeds (optional)
chili paste (optional)
Instructions
- In a large pot on high heat, combine the chicken broth and soy or oat milk. Bring it to a simmer and turn the heat to low to keep warm until ready to serve.
- In a small bowl, combine the sauce ingredients. Set aside.
- In a wok or frying pan on medium high heat, add avocado oil. Add ground pork, flattening it out to form a patty. Let it sear for 1 minute and flip over. Sear for another minute before breaking it up. Cook until the pork is completely cooked through and sizzling in its own fat, stirring occasionally. This will take approximately 3-5 minutes.
- Push the meat aside and add garlic, ginger and white and light green parts of green onion. Stir fry for 30 seconds, until fragrant. Stir in salt and 1 teaspoon chili paste.
- In a large pot, cook the noodles according to the package instructions. During the last minute of cooking the noodles, add the bok choy.
- Meanwhile, divide the sauce evenly into four individual serving bowls, about 3-4 teaspoons per bowl or according to taste.
- Remove the noodles and the bok choy and divide evenly into the serving bowls.
- Spoon pork mixture on top. Ladle soup into the bowls. Garnish with egg and remaining green onions. Along with roasted sesame seeds and more chili paste if desired.
Spicy Asian Noodle Soup
Ingredients
For the Broth
- 4 cups chicken broth
- 4 cups oat milk
For the Sauce
- 2 tablespoons soy sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons rice vinegar
- 4 tablespoons roasted sesame paste
- 1 tablespoon chili paste
- 1 tablespoon sugar
For the Meat
- 1 tablespoon avocado oil
- 1 pound ground pork
- 4 cloves garlic minced
- 2 stalks green onion, white and light green parts chopped
- ½ oz ginger 1 inch knob, grated
- ½ teaspoon kosher salt
- 1 teaspoon chili paste
For Serving
- 1 pound wheat noodles or ramen noodles
- 4-8 baby bok choy halved and blanched
- 4 medium boiled eggs halved
- 2 stalks green onions, dark green chopped
- roasted sesame seeds optional
- chili paste optional
Instructions
- In a large pot on high heat, combine the chicken broth and soy or oat milk. Bring it to a simmer and turn the heat to low to keep warm until ready to serve.
- In a small bowl, combine the sauce ingredients. Set aside.
- In a wok or frying pan on medium high heat, add avocado oil. Add ground pork, flattening it out to form a patty. Let it sear for 1 minute and flip over. Sear for another minute before breaking it up. Cook until the pork is completely cooked through and sizzling in its own fat, stirring occasionally. This will take approximately 3-5 minutes.
- Push the meat aside and add garlic, ginger and white and light green parts of green onion. Stir fry for 30 seconds, until fragrant. Stir in salt and 1 teaspoon chili paste.
- In a large pot, cook the noodles according to the package instructions. During the last minute of cooking the noodles, add the bok choy.
- Meanwhile, divide the sauce evenly into four individual serving bowls, about 3-4 teaspoons per bowl or according to taste.
- Remove the noodles and the bok choy and divide evenly into the serving bowls.
- Spoon pork mixture on top. Ladle soup into the bowls. Garnish with egg and remaining green onions. Along with roasted sesame seeds and more chili paste if desired.