Spicy Seafood Noodle Soup
A 20-minute Korean-style noodle soup with shrimp and squid in a gochujang-spiked broth. Finish with a raw egg yolk and scallions for richness and brightness.
- Total time
- 20 min
- Servings
- 2
- Calories
- 310
- Protein
- 28g
comfortsatisfyingkoreanshrimpsquidtenderchewyweeknight
Ingredients
- 2 tbsp gochujang (Korean red chili paste)
- ½ lb shrimp, peeled and deveined
- ¼ lb squid, cleaned and sliced into rings
- 6 oz guksu or thin egg noodles
- 3 tbsp scallions, cut into 1-inch pieces
- 1 tsp dashi powder or anchovy stock powder
- 2 whole fresh egg yolks
Instructions
- 1
Bring 4 cups water to a boil in a medium pot. Stir in dashi powder and gochujang until smooth.
- 2
Add shrimp and squid to the broth. Cook until opaque and just cooked through, about 2 minutes.
- 3
Add noodles to the pot and boil until al dente, about 3 minutes.
- 4
Divide noodles and broth between two bowls. Top each with an egg yolk and scattered scallions.
- 5
Serve immediately. Stir the yolk into the hot soup at the table.
Tools you’ll need
- medium pot
- wooden spoon
- two bowls
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