Soup Dumplings in Creamy Gochujang Sauce

Steam curls up from the valve and your stomach starts talking back. You remember the cozy feeling of a bowl simmering and you sense all those flavors getting ready for a heck of a party in your mouth. The float valve pops up as the pressure builds and you just know this meal’s gonna hit.

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Inside your kitchen, the richness of gochujang meets creamy peanut butter creating broth depth that’s downright comforting. The garlic and ginger float in the air as you wait for the natural release to kick in, knowing that slow release will keep everything tender and flavor-packed. Y’all ready for this?

You feel the noodles soften, absorbing all that spicy peanut goodness while the mushrooms soak up the broth like little sponges. Then you add steamed bok choy and shredded smoked tofu. It’s all coming together faster than you thought. And when you finally plate it, dang, the colors and smells just invite you to dive right in.

The Truth About Fast Tender Results

• Pressure cookers use hot steam to tenderize food in way less time.
• The float valve tells you when the pressure has built up inside the pot.
• Natural release lets things relax gently and lock in juices without drying out.
• The broth depth you get from pressure cooking is richer because flavors meld quick.
• Using slow release avoids splatter and keeps your noodles from getting mushy.
• You can seriously cut down simmer time without losing any taste or texture.

Everything You Need Lined Up

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Get yourself 5 oz oyster mushrooms, torn up into small flat pieces. You’ll want 1–2 tablespoon of avocado oil or your favorite neutral oil to get your sauté going.

Chop 4 spring onions, keeping white and green parts separate. Grab 1 chili pepper thinly sliced if you’re feeling spicy. You’ll also need 5 cloves garlic, crushed or grated, plus ½ inch fresh ginger grated.

Measure 1–2 tablespoon gochujang, ½ teaspoon ground coriander and if you got it, ½ teaspoon Chinese Five Spice.

Don’t forget 1 teaspoon light brown sugar or coconut sugar and 2 tablespoon natural peanut butter. Pour in 3 cups veggie broth, 1 tablespoon tamari, and 1 cup unsweetened oat milk or coconut milk for creaminess.

Pick 3 servings of your favorite noodles along with store bought veggie dumplings, some kosher salt for taste.

For the last bits, grab steamed bok choy, shredded smoked tofu, fresh cilantro, and crushed roasted peanuts for garnish.

The Exact Process From Start to Finish

Heat your avocado oil in a large pot over medium heat. Toss in the white parts of your spring onions and chili pepper if using. Let them sauté for 2–3 minutes till you get that scent popping in the air.

Add garlic and ginger, cook for another minute stirring so they don’t burn. Stir in gochujang, coriander, Chinese Five Spice if you got it, and brown sugar. Keep stirring and sauté for 1–2 minutes until it smells all fragrant.

Toss in oyster mushrooms and let ’em brown and soften up for about 5 minutes. You wanna see ’em getting that nice tender look.

Pour in your 3 cups veggie broth and bring soup up to a simmer. Let it simmer for 10–15 minutes so the flavors melt together real good.

Add your noodles plus any extra veggies or that shredded tofu you prepped earlier. Cook it till noodles get nice and tender, don’t rush this step.

Season with kosher salt or tamari to taste. Give it a good stir so everything's mingling.

Serve bowls ladled up with green parts of the spring onions on top, sprinkle crushed roasted peanuts and fresh cilantro to finish. You’re ready for your meal!

Valve Hacks You Need to Know

• When pressure builds and the float valve pops, set a timer to not overcook noodles.
• For thick soups, natural release helps avoid splatter that slow release prevents.
• If you want softer veggies, give a quick release but only after letting pressure build a bit.
• Turn off heat just as float valve rises then wait for natural release to keep flavors deep.

When You Finally Get to Eat

You sense the warmth as you dig into that bowl, the spicy peanut broth hugging those soft noodles real nice. The mushrooms give a meaty bite that’s so satisfying.

The crunch of bok choy adds fresh crispness while smoked tofu brings that smoky richness you didn’t know you needed. Each spoonful has layers of flavor dancing around your taste buds.

The green onions bright up the whole bowl with a little sharpness and the roasted peanuts add a nutty crunch that’s just perfect.

It’s a combo that feels like a hug from the inside out. You kinda wanna eat it slow but also wanna keep going ‘cause it tastes sooo good.

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Smart Storage That Actually Works

Cool down your leftovers a bit before popping ’em in airtight containers. This helps keep flavors fresh for a day or two in the fridge.

If you wanna save it longer, freeze soup in heavy-duty freezer bags or containers. Thaw it gently in the fridge overnight before reheating.

Reheat on low heat on stove or in your pressure cooker using a slow warming mode if you got it. Add a splash of broth or milk if soup seems too thick after chilling.

The FAQ Section You Actually Need

• Can I use different mushrooms? Heck yeah! Shiitake or cremini work fine and bring their own flavor twists.
• What noodles are best? Any you like. Rice noodles, ramen, or even thicker ones like udon will be tasty.
• Do I gotta soak noodles first? Nope, just add ’em raw in the pressure cooker and cook right with broth.
• Can I make this spicy mild? You bet. Cut out the chili pepper and use less gochujang.
• Why use natural release? It lets the pressure drop slowly so noodles stay tender, no mush.
• Can I skip peanut butter? If allergies or preference, try almond butter or tahini for a nutty twist.

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Gochujang Peanut Noodle Soup

A rich, comforting noodle soup made with spicy gochujang, creamy peanut butter, smoky tofu, and fresh garnishes – fast and full of flavor.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Cuisine Mediterranean

Servings 4 servings

Calories 420 kcal

Equipment

• 1 Large pot

Ingredients

  

Main Ingredients

• 5 oz Oyster mushrooms torn into small pieces
• 1–2 tablespoon Avocado oil or neutral oil
• 4 Spring onions chopped, white and green parts separated
• 1 Chili pepper thinly sliced, optional
• 5 cloves Garlic crushed or grated
• ½ inch Fresh ginger grated
• 1–2 tablespoon Gochujang
• ½ teaspoon Ground coriander
• ½ teaspoon Chinese Five Spice optional
• 1 teaspoon Light brown sugar or coconut sugar
• 2 tablespoon Natural peanut butter
• 3 cups Vegetable broth
• 1 tablespoon Tamari
• 1 cup Unsweetened oat milk or coconut milk
• 3 servings Noodles your favorite kind
• Veggie dumplings store-bought
• Kosher salt to taste
• Steamed bok choy
• Shredded smoked tofu
• Fresh cilantro for garnish
• Crushed roasted peanuts for garnish

Instructions

 

Instructions

• Heat oil in a large pot. Add white parts of green onions and chili pepper. Sauté for 2–3 minutes.
• Add garlic and ginger, stir for 1 minute. Stir in gochujang, coriander, Chinese five spice, and brown sugar. Sauté for 1–2 minutes until fragrant.
• Add oyster mushrooms. Cook for about 5 minutes until browned.
• Add broth and bring to simmer. Simmer 10–15 minutes for flavor.
• Add noodles, shredded tofu, and any extra veggies. Cook until noodles are tender.
• Season with salt or tamari. Serve with green onion tops, crushed peanuts, and cilantro.

Notes

Cool and store leftovers up to 2 days in fridge. Freeze for up to 1 month. Reheat gently with added broth or milk as needed.