Spicy noodle soup recipe | Perfect for cold winter days

chili paste

🥗Healthier: sriracha

💰Cheaper: hot sauce

Sriracha offers a similar heat with fewer calories.

tofu

🥗Healthier: tempeh

💰Cheaper: canned chickpeas

Tempeh is richer in protein, while chickpeas are budget-friendly.

noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles reduce carbs, while spaghetti is more affordable.

broth

🥗Healthier: vegetable stock

💰Cheaper: water with seasoning

Vegetable stock is low-calorie, while seasoned water is cost-effective.

Cook 2 servings of noodles (about 150 g) according to package instructions.

In a pot, boil water and cook 2 eggs for 5 minutes for soft-boiled eggs.

Cut 250 g of mushrooms and chop 1/2 of an onion (using shallots).

Cut spring onion, separating the white and green parts.

Grease a pan with cooking oil and a little butter, set heat to medium-high.

Saute part of the shallot for 1 minute, then add mushrooms and fry for 5-6 minutes, stirring occasionally.

Add salt and black pepper, stir and cook for 3 more minutes.

In a separate pot, grease with cooking oil and add shallot and the white part of spring onion, frying for 1-2 minutes.

Add minced garlic and red pepper flakes, adjusting the amount to taste.

Pour in 900 ml of stock (preferably dashi) and bring to a boil.

Dissolve 15 g of miso paste in a ladle with some hot stock, then stir it into the soup.

Add noodles and cook according to package instructions (5 minutes for the creator's choice).

Lay out toppings including mushrooms, spring onion, eggs, and sesame before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens