This spicy Asian Noodle Soup is incredibly quick and easy! Silky egg noodles are soaked in a flavor-packed broth enriched with fresh aromatics, chili paste and Bok choy. It hits all the right notes and is equal parts punchy, satisfying, and absolutely addictive.
Whenever I’m short on time, a steaming bowl of this spicy noodle soup in the colder months saves the day. This one-pot banger has me waking up with late-night hunger pangs, and is perfect for a quick lunch or dinner.
Table of Content
The base of these Asian soups varies widely, from Korea’s spicy and seafood-rich jjamppong to Vietnam’s herbaceous pho, and Japan’s umami-packed ramen or miso soup.
At the heart of these bowl of soups are noodles—whether wheat, rice, or buckwheat—combined with broths layered with flavors from aromatics, Asian sauces, chili pastes, and fresh vegetables.
Craving noodles? Check these out: Chili Oil Noodles, Mongolian Beef Noodles, Yaki Udon with Shrimp, and Spicy Hakka Noodles.
The broth itself doesn't have to be complicated; adding a few key ingredients can elevate the soup in minutes.
My spicy Asian noodle soup recipe has silky egg noodles swimming in a bold, spicy and tangy broth, thanks to the magic of fresh ingredients. The way the noodles soak up that rich broth is mesmerizing, while the baby Bok choy adds a fresh crunch that balances the spices beautifully.
This is one of those super chill, no-brainer recipes that requires zero planning and always delivers.
The soup broth, rich with flavors of chili, umami and lime, is perfect for soaking up all kinds of add-ins. Ideal for clearing out that vegetable drawer—plus any noodles you love, from ramen to glass noodles to udon!
You can toss in your favorite proteins, like shredded chicken, tofu, or shrimp, and don’t forget bold toppings like chili oil, cilantro, or lime wedges for that finishing touch.
It’s a one pot wonder that adapts to whatever you have on hand.
If you love Chinese soup, try these recipes: 15-Minute Hot and Sour Soup and Chicken Corn Soup!
Why This Recipe
Versatile & Customizable -You can customize the noodle soup to your liking! Throw in leftover veggies, swap out the noodles, enhance with fresh herbs, add more or less umami, spice, or sweetness, or add your favorite protein.
Quick & Easy - The base for this soup comes together in just 5 minutes, delivering a rich, flavorful base with minimal effort.
One-pot Dish - This is a one-pot recipe, so everything cooks in the same pot, including the noodles—making it simple and saving on cleanup.
Ingredients & Substitutions
See recipe card for quantities.
- Noodles - I use quick-cooking egg noodles, but there are plenty of other great options. Instant ramen, udon, rice or even soba noodles work perfectly.
- Garlic & Ginger - Only use freshly minced ginger and garlic to infuse the fresh flavours into the broth.
- Green Onions - as a mild aromatic in the soup’s base and also provide a crisp, fresh garnish that adds color and texture to the dish.
- Bok Choy - adds a nice crunch and a mild, slightly sweet flavor. You can replace with the veggies of your choice.
- Gochujang Paste - This Korean chili paste is the secret ingredient that brings heat, umami, and a bit of sweetness. If you don't have it, you can swap in sriracha, sambal oelek, or even a mix of red pepper flakes and miso paste for a similar kick.
- Soy Sauce - Stick with all-purpose or light soy sauce here, as dark soy sauce can change the soup’s color and make it too heavy.
- White Vinegar - adds a tangy sharpness, but you can also use rice vinegar for a milder taste.
- Sugar - I used brown sugar, feel free to use white one too.
- Chicken stock - You can use homemade or store-bought, but if you're short on time, water and a stock cube will still do the job!
- Oil - Vegetable or olive oil both work for this recipe!
Toppings
- Thai chili - Adds a bold, fiery kick, but you can also use jalapenos or serrano peppers for a milder spice.
- Lime – A squeeze of lime brightens up this soup wonderfully.
- Cilantro – Optional, but adds a fresh touch.
- Carrot – Adds a pop of color and a crunchy texture, but it’s optional depending on your preference. Bell pepper would be a nice alternative.
- Chili oil - A drizzle of chili oil or chili crisp can add heat and depth.
Other garnish ideas: Grilled chicken, a soft-boiled egg, pickled ginger, toasted sesame seeds, pickled radishes or even a sprinkle of crispy fried shallots for added texture and flavor! You can even toss on a handful of chopped peanuts or drizzle with toasted sesame oil for an earthy, nutty finish.
How To Make Asian Noodle Soup
This easy Asian Noodle Soup recipe takes just 10 minutes to come together:
Step 1: Sauté ginger, garlic, and green onion whites in heated oil until fragrant.
Step 2: Add gochujang, soy sauce, vinegar, sugar, and chicken stock; bring to a boil.
Step 3: Throw in the noodles and cook a minute less than package directions
Step 4: Then stir in bok choy and turn off heat.
Step 5: Serve the noodle soup with sliced red pepper, lime, cilantro, sliced carrots, and chili oil on top.
Video
Helpful Tips
- It's important not to let the noodles sit in the soup base for too long or overcook them. It will make them absorb too much liquid and become starchy, thickening the soup unnecessarily. To avoid this, add the noodles just before serving and cook them a minute less than the package instructions.
- For the best flavor, homemade stock is unbeatable—it adds a richer, deeper taste that store-bought versions often miss. Of course, if you’re short on time, high-quality store-bought stock is fine.
- Prep the broth before adding noodles. The key to a clear and flavorful broth is to make sure it's well-seasoned and simmered before you add the noodles. This allows the broth to fully develop its flavor, so the noodles can soak up on all that goodness.
Variations
This spicy Asian soup is incredibly versatile. Here are a couple of ideas on how you can customize it:
- Ditch the chicken broth and opt for a combo of miso paste and vegetable broth for a vegetarian version. It adds that deep umami kick without any meat. Toss in crispy sautéed tofu for texture or tempeh for a nuttier vibe—it’s a total game-changer for a meatless option.
- For an Asian chicken noodle soup, try using shredded or grilled chicken for a classic touch. Rotisserie chicken is a quick and flavorful option, while crispy fried chicken will add a nice crunch and texture.
- If you want a heartier broth, beef stock is your best friend. Pair it with beef short ribs or thinly sliced steak for an indulgent, meaty heft.
- You can even further enhance the flavors of the soup broth by adding aromatics like star anise, bay leaf, celery or using miso, or even fish sauce can add layers of complexity.
- If you can't find bok choy, spinach, Chinese napa cabbage or bean sprouts work just as well for that light crunch. You can take it up a notch with mushrooms like shiitake or enoki—they bring a satisfying earthiness. Baby corn is another fun addition for some sweetness.
- For a more complex flavor, swap the gochujang for red curry paste to give the soup a rich, slightly tangy taste with a creamy consistency when paired with coconut milk. For added heartiness, toss in some shrimp—it’s perfect if you love Thai-inspired flavors.
Serving Ideas
Whenever I whip up a bowl of Asian noodle soup, I love pairing it with simple yet delicious sides to round up the meal.
A few pan-fried dumplings or gyoza are always a hit, and they’re so easy to prepare alongside. If I’m in the mood for something lighter, pickled veggies like kimchi or tangy cucumbers add that perfect crunch and zing against the comforting soup.
For something heartier, I like adding crispy spring rolls or even a small plate of sushi.
You can even use this Asian Noodle Soup as a starter for a Chinese spread and serve it with my Copycat Firecracker Chicken and Mongolian Beef.
FAQ
Fresh or dried noodles, such as egg noodles, rice noodles, udon noodles, ramen, or even instant wheat noodles, can work depending on the flavor profile you're aiming for. Fresh noodles often offer a better texture, but dried ones are convenient and versatile.
Swap chicken stock for vegetable stock, and add proteins like tofu or tempeh. Shiitake mushrooms and seaweed can contribute umami, making the soup as flavorful as its non-vegetarian counterparts.
Overcooking or leaving the noodles in the broth for too long can make the soup starchy. Either cook noodles separately and add them to the soup just before serving to help maintain their texture. Or if going the one-pot route like this recipe, cook them a minute or two less than the package instructions and serve immediately.
To store this Asian noodle soup, keep the broth and noodles separate, if you want to maintain the texture. Refrigerate the broth in an airtight container for up to 3-4 days or freeze for longer storage. Store cooked noodles with a little oil to prevent sticking. When reheating, warm the broth and add the noodles and toppings just before serving to keep textures fresh.
More Asian Recipes
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📖 Recipe
Spicy Asian Noodle Soup
Ingredients
- 2 teaspoon vegetable oil
- 2 garlic clove minced
- 1 teaspoon ginger minced
- 2 green onion white and green separately sliced
- 4 teaspoon gochujang paste
- 2 tablespoon all-purpose soy sauce
- 1 tablespoon white vinegar
- 1 teaspoon brown sugar
- 4 ½ cups chicken stock or 4 ½ cups water mixed with 2 stock cube
- 160 g (5.5oz) egg noodles
- 2 baby bok choy sliced lengthwise
To Serve
- 2 Thai bird’s eye chili sliced
- 2 lime wedges
- Fresh cilantro
- 4 tablespoon carrot cut in matchsticks
- 2-3 teaspoon chili oil
Instructions
- In a dutch oven or medium-sized pot, heat oil. Saute fresh ginger, garlic and white part of green onion till fragrant.
- Add gochujang, soy sauce, vinegar and sugar. Give a stir and then pour in chicken stock.
- Bring to a boil and then add noodles. Lower the heat to medium and cook the noodles 1 minute less than the package instructions.
- Turn off heat and add bok choy. Let sit for a minute and then pour into two serving bowls.
- Top with sliced red chili, lime wedge, cilantro leaves and matchstick carrots. Sprinkle some sliced green onions. Drizzle chili oil and enjoy hot!
Video
Notes
- Don’t let noodles sit in the soup too long, or they’ll absorb too much liquid and thicken it. Add them just before serving and undercook slightly.
- You can swap chicken broth with vegetable one for a vegetarian version. Also feel free to add your choice of protein and/or fresh vegetables.
- You can also garnish with a soft-boiled egg, pickled ginger, sesame seeds, fried shallots, chopped peanuts, or a drizzle of toasted sesame oil.
Nutrition
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