Chilli Oil Noodle Soup
An umami-rich chilli oil broth and leafy greens make this ten minute noodle soup a restorative boost on a lazy day!
Ingredients
- 1 bundle of noodles
- ½ packet bok choy (thoroughly wash before using)
- 2-3 tbsp coriander leaves
- ¼-⅓ cup chopped scallions/ spring onions
- 2-3 cloves minced garlic
- 1 knob of ginger, grated
- 2-3 tsp gochugaru (Korean crushed red pepper flakes/ or use chilli flakes)
- 2-3 tsp sesame seeds
- 1½-2 tbsp sesame oil
- ½ tbsp miso
- 1 tbsp light soy sauce
- ½ tbsp rice vinegar
- ½ tbsp vegan oyster sauce
- 1 tbsp lemon juice
- chilli oil
Instructions
Cook the noodles
- Start by cooking your noodles in a pot of boiling water.
- Add the washed bok choy to the same pot and immediately remove once blanched (usually after a few minutes).
- Drain the noodles once they are just shy of al dente; and reserve the cooking water as this will be the base for our soup.
Prepare the broth
- In a heat-proof bowl, gather together the coriander leaves, chopped scallions, minced garlic, grated ginger, gochugaru/ chilli flakes and sesame seeds.
- Heat the sesame oil and once sizzling, pour it over the chilli-garlic mixture from the previous step.
- Then stir in the miso, light soy sauce, rice vinegar and oyster sauce.
- Add 1-1.5 cups of the noodle water. Mix well to combine.
Assemble the soup
- Add the cooked noodles and bok choy to the broth.
- Add a squeeze of lime on top and optionally, a splash of chilli oil too.
- Serve hot and enjoy!