Go Back

Spicy Noodle Soup

A warm and flavorful Spicy Noodle Soup that is easy to make and customizable with your favorite ingredients.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Asian, Chinese
Calories: 600
Ingredients Method Notes

Ingredients
  

Broth Base
  • 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 slices ginger cut into slices
Aromatics
  • 6 stems cilantro cut in large sections
  • 6 stalks spring onions cut in large sections
  • 10 whole shallots cut in half
Spices & Seasonings
  • 2 tbsp white sugar
  • 2 tbsp light soy sauce
  • 3 cups beef tallow
  • 60 g dried chili peppers
  • 3 pieces star anise
  • 1 stick cinnamon
  • 1 piece bay leaf
  • 1 tsp fennel seeds
  • 2 pieces dried tangerine peel
  • 1 tbsp sesame seeds
  • 2 tbsp Sichuan peppercorns
Pick Your Adventure Ingredients
  • to taste Meats (e.g., pre-cooked beef tendons, thinly sliced pork belly, beef ribs, chicken, fish balls)
  • optional Seafood (e.g., shrimp, mussels, squid, oysters)
  • to taste Tofu & Veggies (e.g., tofu puffs, tofu skin, shiitake mushrooms, button mushrooms, baby corn, bok choy, napa cabbage, spinach)
  • as desired Extras (e.g., quail eggs, fish tofu, frozen dumplings, noodles)

Method
 

Preparation
  1. Soak star anise, cinnamon, bay leaf, fennel seeds, cloves, and dried tangerine peel in 1 cup of water.
  2. 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.
Cooking
  1. 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.
  2. In the same wok with melted tallow, lower the heat and fry doubanjiang until the oil turns red, roughly around 2 minutes.
  3. Add the chopped chilies and simmer for 5 minutes.
  4. Add the pre-soaked spices from the first step, along with Sichuan peppercorns, sesame seeds, sugar, salt, and soy sauce. Simmer for 15 minutes.
  5. Pour in the mushroom stock, let it boil, then bring it to a simmer.
  6. Choose your 'Pick Your Adventure' ingredients and add them to the broth based on their cooking times. Cook until done.
  7. If desired, add milk for the last 2 minutes.
Serving
  1. Transfer the cooked ingredients to a bowl, garnish with spring onions, and serve hot.
  2. 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.

Notes

Store leftovers in an airtight container in the refrigerator for 2 to 3 days. When reheating, add a little water to adjust the consistency if needed. Adjust spice level by varying the amount of chilies used, and feel free to mix and match your favorite proteins and veggies for a personalized touch.