Korean Gochujang Tofu Soup With Noodles
The Korean Tofu Soon Soup is my inspiration here. I use the fermented hot bean paste, Gochujang to help flavor the soup.
- ½ lb ground meat (pork, beef or turkey)
- 0.5 medium onion, chopped
- 4 cloves garlic, chopped
- 1 hot chilli pepper (serrano, jalapeno, thai etc) optional
- 2 tbsp Gochujang or Korean Chili Bean Paste
- 1 or 3 tbsp chilli powder, adjust according to taste
- 2 tbsp kimchi, chopped (substitute with black vinegar if kimchi not available)
- 2 tbsp fish sauce (or soy sauce to substitute if needed)
- 2 tbsp brown sugar
- 4 cups beef broth
- 2 cups chicken broth
- 1 lb soft tofu
- 1 handful enoki mushroom
- 1 handful shrimps or fishballs
- salt to taste
- 2 tbsp sesame seed oil
- 1 lb ramen noodles (or any of your favorite noodles)
- 4 eggs, hard boiled
- 5 stalks green onions, cut into 1cm pieces
- In a large pot, fry together chopped onion, garlic and hot chilli pepper in some cooking oil.
- Once lightly browned, add ground meat.
- Once meat is cooked, add gochujang and stir frequently to prevent burning.
- Add beef and chicken broths, chopped kimchi (or black vinegar if substituting), fish sauce, chilli powder, sesame seed oil, brown sugar and fish balls. Allow to come to a boil.
- If adding shrimps, add shrimps now. Also add soft tofu, enoki mushrooms and green onion now. Allow to come to a boil.
- Pour over pre-cooked noodles in bowls. Serve with hard boiled eggs and cilantro.
- Alternatively, if you have a stone or porcelain bowl that can be heated and keep soup boiling, and are comfortable with undercooked eggs, feel free to add uncooked egg to top of bubbling soup in stone pot, as is done in tradiotional Korean Soon soups.