Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
This ultra-flavorful Gochujang Noodle Soup simmers noodles, kimchi, tofu, and mixed vegetables in a spicy Korean-inspired broth, delivering big, comforting flavors to every slurp. Enjoy it fresh off the stove or make it for meal prep! Vegan and Gluten-Free.
Upgrade your lunches with this fuss-free and flavor-packed Gochujang Soup Recipe. Ready in just 20 minutes, it’s a quick and easy dish with lots of warmth and comfort thanks to the noodles and vegetables swimming in a bold gochujang broth. Whether you try it served hot off the stove or made ahead of time, it’s so delicious that I bet you’ll be making this soup more than once!
All About This Spicy Korean Gochujang Noodle Soup
Have you been lucky enough to try gochujang (고추장)? If not, get ready for a flavor explosion.
This thick, fermented Korean chili paste is made from red chili peppers, glutinous rice, fermented soybeans, and salt to add a spicy and slightly sweet flavor wherever it’s used. It’s a Korean staple and my secret weapon to elevate everyday simple dishes, like pasta, tofu bowls, and this Vegan Gochujang Noodle Soup.
This bold and comforting soup has everything you need to bring a little excitement to lunchtime: tender rice noodles, tofu, vegetables, and tangy kimchi swimming in a tamari and gochujang-infused broth. Think of it as a healthier, better-tasting version of your typical cup of instant noodles.
But the real treat? Just like my Rice Noodle Soup, you can make it fresh on the stove or whip it together a few days ahead of time, making it a must for meal prep.
Ingredients for Vegan Gochujang Noodle Soup
This bold and exciting soup calls for a mix of Korean pantry staples and fresh ingredients:
- Gochujang: this fermented Korean pepper paste is responsible for the bold flavors in the broth. It’s a pretty popular product nowadays and should be easy to find in the international aisle of most well-stocked grocery stores and in Asian grocery stores (it’s usually sold in small red tubs or squeeze bottles).
- Tamari: the other major flavor booster in the broth. Stick with tamari or gluten-free soy sauce to keep this recipe gluten-free, or use regular soy sauce if you aren’t gluten-free.
- Aromatics: green onions and fresh garlic cloves give this soup a base of delicious savory flavors.
- Fresh Vegetables: mushrooms and carrots were my veggies of choice here, but there are a few more to choose from in the Substitutions and Variations section below. For the mushrooms, go with shiitake, cremini, and button mushrooms for their rich, umami flavor and meaty texture.
- Kimchi: this fermented Korean cabbage adds a nice tanginess and more depth. You can find it in most well-stocked grocery stores or Asian grocery stores.
- Super Firm Tofu: for more protein and substance in the soup, helping to keep us full. Super firm tofu is best, but extra firm tofu will also work.
- Noodles: the type of noodles you use will depend on whether you’re eating the soup right away or storing the batch for later. Vermicelli noodles cook quickly and soak up the broth beautifully but will soften as they sit, so only use them if you’re eating the soup immediately. If you’re making this recipe for meal prep, I recommend using mung bean vermicelli noodles. Both types of noodles can be found at Asian grocery stores, sometimes in the international aisle of well-stocked grocery stores, or online.
How to Make Gochujang Noodle Soup
- Whisk the gochujang and tamari in a medium bowl until you have a thick paste. Set aside.
- Heat the oil in a medium nonstick skillet, then add the garlic and white parts of the green onions. Sauté for 1 minute.
- Add the mushrooms, carrots, and kimchi to the pan and sauté until the mushrooms start to brown. Stir in the gochujang-tamari paste from step 1.
- Add the tofu and water to the pot. Cover and heat to a simmer over high heat. Once simmering, uncover and reduce the heat to medium-low. Add the vermicelli noodles and simmer until al dente.
- Serve the soup in bowls and garnish with the green parts of the green onions, sesame oil, chili oil, toasted sesame seeds, and/or any other toppings you like.
How to Prep Instant Gochujang Noodle Soup Ahead
- Follow steps 1-3 of the recipe instructions, then remove the pan with the gochujang and mushroom mixture from the heat.
- Divide the mixture between two large heat-proof mason jars or airtight containers. Top each serving with cubed tofu, a bundle of dry noodles, and some green onions. Cover and store the noodle soup in the refrigerator.
- To serve, pour boiling water over the noodles in the jar, cover, and let sit until the noodles are al dente.
- Mix well and season with soy sauce to taste. Serve warm with your desired toppings.
Caitlin’s Cooking Tips
- Don’t overcook the noodles: Vermicelli noodles are very delicate and quickly become mushy. For perfect al dente results, follow the package instructions and don’t walk away from the stove while they’re simmering.
- Adjust the spice level: Remember that different brands of gochujang vary in spiciness. If spicy food isn’t your thing, start with just 1 tablespoon. Give the broth a taste and gradually add more if you’d like a little more heat.
Serving Suggestions
This noodle soup is warm, cozy, and filling on its own, making it perfect for cold-weather lunches and light dinners. Toppings are always a good idea, too, whether you go with a drizzle of chili oil or crushed red pepper for extra heat, a drizzle of sesame oil or a sprinkle of toasted sesame seeds for a nutty crunch, or sliced green onions for a fresh, sharp bite.
For a complete Korean-inspired feast, pair your gochujang soup with sticky rice or this Kimchi Fried Rice and pickled radishes, seasoned spinach, or kimchi on the side.
If you’re looking for more noodle soups to slurp on for lunch, you’ll also love this Creamy Mushroom Udon Noodle Soup, this Vegan Chicken Noodle Soup, and this 20-Minute Sopa de Fideo!
Or, if you’re looking for more ways to use leftover gochujang, put it to use in this Gochujang Pasta, this Saucy Gochujang Tofu, or this Vegan Tteokbokki with Vegetables.
How to Store Leftover Vegan Noodle Soup
As an easy make-ahead lunch, the prepped soup can be packed into jars or containers and stored in the refrigerator for up to 5 days. Just pour boiling water over top before serving, then enjoy!
The leftover stovetop soup can be transferred to an airtight container and stored in the fridge for up to 2 days or in the freezer for up to 2 months. If you plan on storing the leftovers, I recommend cooking the noodles separately from the broth so they don’t get soggy.
Before serving, reheat the leftover chilled or thawed broth in a saucepan on the stove while you cook a fresh batch of noodles. Combine the two, then add your desired toppings and enjoy.
Substitutions and Variations
- Gluten-Free Option: This recipe is inherently gluten-free as long as you make it with tamari or gluten-free soy sauce and gluten-free gochujang.
- Change the Vegetables: Make this soup with baby bok choy, daikon, shredded cabbage, edamame, snow peas, corn kernels, and/or zucchini instead of or in addition to the carrots and mushrooms.
- More Topping Ideas: Serve your soup with a handful of bean sprouts, fresh cilantro, crispy fried garlic/shallots, and/or nori sheets (seaweed) on top if you’re feeling adventurous.
Recipe FAQs
This soup doesn’t have the same kick without the gochujang, so I don’t love the idea of you skipping it; however, if it isn’t available where you live, try using an equal amount of sriracha or another red chili paste or sauce instead.
Yes, but only in the stovetop version. They’ll take a little longer to cook than vermicelli noodles.
Sure! Just grab a couple of extra airtight storage containers to accommodate the extras.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Gochujang Noodle Soup (Make-Ahead Instant Option!)
Ingredients
- 1-2 tablespoons gochujang 1 tbsp mild, 2 tbsp medium heat
- 2 tablespoons tamari or soy sauce
- 2 teaspoons high-heat oil
- 2-3 green onions; sliced and white and green parts separated
- 2 cloves garlic minced
- 4 ounces mushrooms sliced (shiitake, cremini, etc)
- 1/2 cup shredded carrot
- 1/2 cup kimchi
- 8 ounces extra or super firm tofu cubed
- 100 g rice vermicelli noodles or 2 bundles mung bean vermicelli* see note
- 4 1/2 cups water
- Optional toppings: sesame oil chili oil toasted sesame seeds
Instructions
- Gochujang Paste: Add the gochujang and soy sauce or tamari to a medium bowl. Whisk or mix well until evenly combined and a thick paste forms. Set aside.
- Sauté Aromatics: Warm the oil in a medium nonstick skillet over medium heat. Add the white portion of the green onions and garlic.. Sauté for 1 minute, until fragrant.
- Cook the Mushrooms: Add the mushrooms, carrot, and kimchi to the pan. Mix well, then sauté for 3 to 5 minutes, stirring only every minute or so, until the mushrooms are beginning to brown. Add the gochujang “paste” from step 1 and mix well.
- Make it Brothy: Add the tofu (if using) and 4 cups of water to the pot. Cover and bring to a simmer over high heat.
- Add the Noodles: Once simmering, uncover the pot and turn the heat to medium low. Add the vermicelli noodles and simmer until al dente, according to the package instructions.
- Final Touches: Divide between bowls and garnish with the green portion of the green onions along with any other toppings, as desired. This soup is best enjoyed immediately as the noodles will continue to absorb the broth, but you can store any leftovers in the fridge for up to 2 days.
MAKE-AHEAD INSTRUCTIONS:
- Follow Steps 1-3 of the regular instructions as written, then remove the pan with the gochujang and mushroom mixture from the heat.
- Assemble: You will need 2 large jars or Tupperware containers that can hold at least 5 cups of liquid each. Divide the gochujang and mushroom mixture between the two jars, then top each jar off with half of the cubed tofu. Top this off with the dry bundle of noodles and green onions. Cover and store in the refrigerator for up to 5 days.
- Instant Noodles (1 Serving): Remove one jar from the fridge and use your stovetop or a kettle to bring 2 1/4 cups of liquid to a boil. Pour the hot water over the noodles, then over the jar and let sit for 5 minutes. Uncover, then use a chopstick or spoon to mix well, distributing the miso mixture throughout the broth. Season with additional soy sauce to taste, then enjoy warm, as-is or topped with sesame and/or chili oil.
Recipe Notes
- Gluten-Free: This recipe is gluten-free if you use tamari or gluten-free soy sauce and a gluten-free gochujang.
- Noodles: You can use a variety of noodles for this recipe.
- To serve immediately: I recommend using vermicelli rice noodles for this recipe as they have a faster cook time. You can also use thicker rice noodles for this recipe, but they will need to simmer longer. I usually purchase vermicelli noodles from my local Asian market but you can also buy online, or may be able to find in the International section of your grocery store.
- To make ahead: This recipe works best with mung bean vermicelli as they only require soaking. I also usually purchase these noodle “balls” at my Asian market, but you can also buy them online.
