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.
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.