Zesty Korean-inspired Spicy Vegetable Soup
Warm up your evenings with this hearty Zesty Korean-inspired Spicy Vegetable Soup! It's packed with vibrant vegetables, tender tofu, and delicious umami flavors that come together in a comforting broth. Drawing inspiration from traditional Korean cabbage soup, this recipe is versatile and can be adjusted to your spice preference, making it ideal for cozy autumn nights or a soothing meal when you're under the weather. With each bowl brimming with nourishing ingredients, it’s a delightful way to celebrate the season's harvest while filling your home with enticing aromas.
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
sesame oil
2 tablespoons (heated)
yellow onion
1 small (sliced very thin)
garlic cloves
3-4 (minced)
shiitake mushrooms
8 ounces (sliced)
carrot
1 (peeled and sliced thin)
red bell pepper
1 (sliced into thin strips)
extra firm tofu
8 ounces (sliced into thin squares)
cabbage
1 cup (chopped)
udon noodles
8 ounces (Koyo organic preferred)
soy sauce
to taste (for seasoning)
rice vinegar
to taste (for seasoning)
black vinegar
to taste (for seasoning)
spicy chili sauce
to taste (for seasoning)
water
8 cups (for broth)
chicken bouillon
to taste (for flavor)
green onion
1 bunch (chopped, for garnish)
Instructions
1
In a medium-sized soup pot, heat the sesame oil over medium-low heat until it shimmers.
2
Add the thinly sliced onion and sauté until it becomes translucent, stirring occasionally to prevent burning.
3
Incorporate the minced garlic, stirring for another minute until fragrant.
4
Add the sliced shiitake mushrooms, along with a pinch of salt, to help the mushrooms sweat and release their moisture. Cook until they soften.
5
Next, add the sliced carrot and red bell pepper. Sauté the mixture until all the vegetables are tender.
6
Drizzle in a bit more sesame oil and gently fold in the tofu slices. Sauté until tofu is lightly golden and crispy.
7
To deglaze the pot, add a dash of both rice vinegar and black vinegar, along with a splash of soy sauce, ensuring all the tasty bits lift off the bottom.
8
Pour in 8 cups of water, followed by 2 teaspoons of chicken bouillon base and 2 tablespoons of spicy chili sauce. Stir well to combine.
9
Bring the soup to a boil, then add the udon noodles and chopped cabbage. Cook according to noodle package instructions, approximately 8 minutes.
10
Once cooked, reduce the heat to a simmer and taste the soup, adjusting the seasoning with soy sauce or additional chili sauce as desired. Remember that soy sauce adds saltiness, so season sparingly.
11
To finish, garnish each bowl with chopped green onions before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Zesty Korean-inspired Spicy Vegetable Soup?
It is a hearty, comforting broth filled with vibrant vegetables, tender tofu, and umami flavors inspired by traditional Korean cabbage soup.
What type of noodles are recommended for this recipe?
Udon noodles are recommended, specifically Koyo organic udon noodles.
Is this soup very spicy?
The spice level is adjustable. It uses spicy chili sauce which can be added according to your preference.
What kind of tofu should I use?
Use extra firm tofu sliced into thin squares for the best texture.
Can I make this soup vegan?
Yes, although the recipe calls for chicken bouillon, you can easily substitute it with vegetable bouillon to make it vegan.
How long does it take to cook the udon noodles?
The noodles should be cooked for approximately 8 minutes or according to the package instructions.
What vinegars are used for deglazing the pot?
Both rice vinegar and black vinegar are used to deglaze the pot and lift the flavors.
Which mushrooms are used in this soup?
The recipe calls for 8 ounces of sliced shiitake mushrooms.
How many garlic cloves are needed?
You will need 3 to 4 minced garlic cloves.
How much water is required for the broth?
8 cups of water are needed to form the soup base.
What is the first step in the cooking process?
Heat sesame oil in a medium-sized soup pot over medium-low heat until it shimmers.
How should the carrots be prepared?
The carrot should be peeled and sliced thin.
What vegetables are included in the recipe?
The soup includes yellow onion, garlic, shiitake mushrooms, carrot, red bell pepper, and cabbage.
How do I garnish the soup?
Finish each bowl by garnishing with chopped green onions.
How much cabbage is used?
The recipe uses 1 cup of chopped cabbage.
When should I add the tofu?
The tofu is folded in after the carrots and bell peppers are sautéed, then cooked until golden and crispy.
How do I sauté the mushrooms?
Add them to the pot with a pinch of salt to help them sweat and release moisture, cooking until they soften.
What role does soy sauce play in this recipe?
Soy sauce is used for deglazing and for final seasoning to add saltiness and umami.
Is this soup suitable for autumn?
Yes, its comforting nature makes it ideal for cozy autumn nights.
How do I adjust the final seasoning?
Reduce the heat to a simmer and taste the soup, adding more soy sauce or chili sauce as desired.
What type of onion should I use?
Use 1 small yellow onion sliced very thin.
How do I prepare the red bell pepper?
The red bell pepper should be sliced into thin strips.
How much sesame oil is used for the base?
The recipe starts with 2 tablespoons of sesame oil.
When do I add the bouillon base?
Add the chicken bouillon base after pouring in the water and before bringing the soup to a boil.
Can I use a different type of noodle?
While udon is preferred, you can use other noodles, though cooking times may vary.
Is the tofu sautéed or boiled?
The tofu is sautéed in sesame oil until crispy before the liquids are added.
How many servings does this recipe make?
The recipe uses 8 cups of water and 8 ounces of noodles, typically serving 4 to 6 people.
Does this recipe contain fiber?
Yes, it is packed with fiber from vegetables like cabbage, carrots, and mushrooms.
How do I prevent the onions from burning?
Stir them occasionally while sautéing over medium-low heat until they become translucent.
What is the best way to serve this soup?
Serve it hot in bowls, ensuring each portion has a mix of noodles, tofu, and vegetables.