Why Make This Recipe
Spicy Noodle Soup is a warm and flavorful dish that brings comfort on chilly days. It’s easy to make and customizable, allowing you to choose your favorite meats, seafood, and veggies. The blend of spices creates a rich broth that warms the soul. Plus, it’s a great way to impress family and friends with your cooking skills!
How to Make Spicy Noodle Soup
Ingredients:
- 700 ml mushroom stock
- 200 ml milk (optional, for less spicy drinkable broth)
- 2 tsp Chinese cooking wine
- 1/4 cup doubanjiang spicy bean paste
- 1 tbsp fermented black beans
- 2 ginger slices
- 6 stems cilantro, cut in large sections
- 6 stalks spring onions, cut in large sections
- 10 whole shallots, cut in half
- 2 tbsp white sugar
- 2 tbsp light soy sauce
- Salt, to taste
- 3 cups beef tallow
- 60 g pack dried chili peppers
- 3 star anise
- 1 cinnamon stick
- 1 bay leaf
- 1 tsp fennel seeds
- 2 cloves
- 2 dried tangerine peel
- 1 tbsp sesame seeds
- 2 tbsp Sichuan peppercorns
- Meats (pick and choose): Pre-cooked beef tendons, thinly sliced pork belly, beef ribs, chicken, fish balls, etc.
- Seafood (optional): Shrimp, mussels, squid, oysters, etc.
- Tofu & Veggies: Tofu puffs, tofu skin, shiitake mushrooms, button mushrooms, baby corn, bok choy, napa cabbage, spinach, etc.
- Extras: Quail eggs, fish tofu, frozen dumplings, noodles (ramen, rice noodles, etc.)
Directions:
- Soak star anise, cinnamon, bay leaf, fennel seeds, cloves, and dried tangerine peel in 1 cup of water.
- In a pot, add 3 cups of water, bring it to a boil, then add the dried chilies. Cook in the rolling boiling water for 2 minutes, drain, and chop finely.
- Heat beef tallow in a deep, large wok over medium heat. Sauté garlic, spring onions, cilantro, and shallots until fragrant. Remove the aromatics using a skimmer or strainer and discard them.
- In the same wok with melted tallow, lower the heat and fry doubanjiang until the oil turns red, roughly around 2 minutes.
- Add the chopped chilies and simmer for 5 minutes.
- Add the pre-soaked spices from the first step, along with Sichuan peppercorns, sesame seeds, sugar, salt, and soy sauce. Simmer for 15 minutes.
- Pour in the mushroom stock, let it boil, then bring it to a simmer.
- Choose your “Pick Your Adventure” ingredients and add them to the broth based on their cooking times.
- Cook until done.
- If desired, add milk for the last 2 minutes.
- Transfer the cooked ingredients to a bowl, garnish with spring onions, and serve.
How to Serve Spicy Noodle Soup
Serve your Spicy Noodle Soup hot in a bowl. You can sprinkle extra cilantro or spring onions on top for added freshness. Offer additional chili oil or soy sauce on the side for those who like extra seasoning. Enjoy it with chopsticks or a spoon.
How to Store Spicy Noodle Soup
If you have leftovers, store the soup in an airtight container in the refrigerator. It will keep well for 2 to 3 days. When reheating, add a little water to adjust the consistency if needed.
Tips to Make Spicy Noodle Soup
- Adjust the spice level by varying the amount of chilies you use.
- Use fresh ingredients for the best flavor.
- Feel free to mix and match your favorite proteins and veggies for a personalized touch.
- If you prefer a lighter broth, incorporate more milk.
Variation
You can make a vegetarian version by replacing meat and seafood with extra tofu and vegetables. Just ensure to use vegetable-based stock instead of mushroom stock.
FAQs
1. Can I use fresh chilies instead of dried ones?
Yes, you can use fresh chilies. Just adjust the quantity based on how spicy you want your soup to be.
2. What noodles work best for this recipe?
Ramen, rice noodles, or any noodles of your choice work well in this soup. Choose according to your preference!
3. Can I freeze Spicy Noodle Soup?
Yes, but it’s best to freeze the broth and noodles separately. Cooked noodles can become mushy when frozen, so add them fresh after thawing the broth.
Spicy Noodle Soup
Ingredients
Method
- Soak star anise, cinnamon, bay leaf, fennel seeds, cloves, and dried tangerine peel in 1 cup of water.
- In a pot, add 3 cups of water, bring it to a boil, then add the dried chilies. Cook in the rolling boiling water for 2 minutes, drain, and chop finely.
- Heat beef tallow in a deep, large wok over medium heat. Sauté garlic, spring onions, cilantro, and shallots until fragrant. Remove the aromatics using a skimmer or strainer and discard them.
- In the same wok with melted tallow, lower the heat and fry doubanjiang until the oil turns red, roughly around 2 minutes.
- Add the chopped chilies and simmer for 5 minutes.
- Add the pre-soaked spices from the first step, along with Sichuan peppercorns, sesame seeds, sugar, salt, and soy sauce. Simmer for 15 minutes.
- Pour in the mushroom stock, let it boil, then bring it to a simmer.
- Choose your ‘Pick Your Adventure’ ingredients and add them to the broth based on their cooking times. Cook until done.
- If desired, add milk for the last 2 minutes.
- Transfer the cooked ingredients to a bowl, garnish with spring onions, and serve hot.
- You can sprinkle extra cilantro or spring onions on top for added freshness. Offer additional chili oil or soy sauce on the side for those who like extra seasoning.