Nearly 1 pm, got two loads of laundries done and still heaps left since the weather hasn’t been nice in the last few days, little zonni is in childcare while baby no.2 is sleeping, a good time for a lunch break. Staring at the toys all over the place and a pair of socks on the coffee table, I really have no thoughts of picking them up.
On such a cloudy cold winter day, a bowl of warm Korean Instant noodle soup with some kick would be lovely. Here I would love to share a quick easy recipe, which belongs to my cooking cheat sheet when there’s nothing fast and warm enough to be put into my stomach. I call fancy instant noodle Korean style.
Simple reason of the name is because this recipe is inspired by the hot noodle soup with a spicy sauce I had at a Korean place plus the old Korean series I watched back to my single life hundreds of years ago haha.
Caution, this Korean Instant Noodle Soup is going to be really hot!
Keep warm and enjoy the noodle soup!
Korean Instant Noodle Soup FAQs
What is Korean instant noodle soup?
Korean instant noodle soup is a type of pre-packaged, instant noodle soup that is popular in Korea and around the world. The soup usually consists of instant noodles, a soup base, and various seasonings and vegetables.
What ingredients do I need to make Korean instant noodle soup?
To make Korean instant noodle soup, you will need a package of Korean instant noodles, water, a boiled egg, sliced scallions, and any additional toppings or seasonings you prefer, such as sliced meat, kimchi, or seaweed.
Can I use other types of instant noodles?
While Korean instant noodles are traditional for this dish, you can use other types of instant noodles, such as Japanese ramen or Chinese instant noodles.
How do I prepare Korean instant noodle soup?
To prepare Korean instant noodle soup, simply boil water in a pot and add the noodles and soup base. Let the noodles cook for a few minutes, stirring occasionally, until they are tender. Once the noodles are cooked, transfer them to a bowl and add the boiled egg, sliced scallions, and any additional toppings or seasonings you prefer.
Can I make Korean instant noodle soup healthier?
Yes, you can make Korean instant noodle soup healthier by adding more vegetables, such as sliced carrots or mushrooms, and using less of the soup base seasoning packet. You can also add lean protein, such as grilled chicken or tofu, for added nutrition.
Korean Instant Noodle Soup
1
servings5
minutes10
minutes300
kcal15
minutesKeep the screen of your device on
Ingredients
A pack of “2 Minute Noodle” (whichever flavour you like but I used chicken or for bigger flavour, get chilli beef instant noodles from a Chinese supermarket)
1 Egg
3 pieces of frozen beef meat balls (can be bought from any Asian supermarket and be kept for months in your freezer)
Some chopped (frozen) red chillies (I always buy loads when in season and roughly chop them, then save in the freezer for up to 1-2 months)
Some kimchi (optional)
Spring onions (optional. I got $1 a bunch and planted them in the backyard and they grow FOREVER!)
Directions
- Boil 2-3 cups of water
- Once its boiling, add the flavour sachet and meat balls
- When the soup is boiling again, add the noodle, wait till the noodles are all soaked in the hot soup, quickly crack the egg on top of the noodle.
- Turn the heat down to low, put the lid on and boil for another 2-3 minutes
- Stir occasionally in case the noodles are stuck at the bottom of the pan
- Stir into the chilies and let the soup boil for another minute and put the lid back on
- Open the lid, smell the yummy Korean instant noodle soup, sprinkle some spring onions on top and its ready to enjoy.
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