Description
A comforting and flavorful Spicy Seafood Noodle Soup that combines tender noodles and fresh seafood in a rich, spicy broth.
Ingredients
Scale
- 8 oz. (230g) Korean fresh noodles
- 2 tablespoons cooking oil
- 3 cloves garlic (minced)
- 1/2 small onion (peeled and cut into pieces)
- 8 oz. (230g) medium-sized shrimp (10-12)
- 12 oz. (350g) Manila clams
- 4 oz. (125g) squid (cut into rings)
- 4 oz. (125g) bay scallops (or sea scallops)
- 4 tablespoons gochujang (Korean Chili Paste)
- 1 tablespoon gochugaru (Korean chili powder)
- 4 cups chicken broth (or bone broth)
- 4 oz. (125g) napa cabbage (cut into pieces)
- 4 oz. (125g) bok choy
- 1–2 tablespoons soy sauce (or to taste)
- Salt (to taste)
- 2 stalks scallions (cut into strips)
Instructions
- Cook the fresh noodles according to the package instructions until al dente, then drain and set aside.
- Add cooking oil to a large pot over high heat, and once shimmering, add the minced garlic and onion, stirring until fragrant.
- Toss in the shrimp, clams, squid, and scallops, then mix in the gochujang and gochugaru until seafood is coated.
- Pour in the chicken or bone broth and bring to a quick boil.
- Add the napa cabbage and bok choy, letting them wilt slightly as the soup continues to boil.
- Taste and add soy sauce and salt for seasoning.
- Lastly, add the prepared noodles and cook for just 30 seconds, then stir in the scallions before serving.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 2 days. Add a splash of broth when reheating for best results.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 5g
- Sodium: 1200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 220mg