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Korean Gochujang Tofu Soup With Noodles

On a cold winter's day, I have always enjoyed a good Korean Tofu Soon Soup. Being without anchovies and kelp to make an authentic broth however, I improvised, using Gochujang to provide the layers of flavor that come with a good Tofu Soon Soup. I have also added ingredients not typically Korean, such as fish balls and boiled eggs to accommodate to the tastes and needs of my family.  Noodles I added, just because I am a noodle lover and I think noodles make a great partner for this sophisticated soup.  I hope it warms you up deliciously on your cold nights as it did my family!

Contributed by Fusion Recipes