A Spicy Korean Noodle Soup

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 cup chopped cabbage or 1 cup kale
• 2 tablespoons soy sauce
• 1 teaspoon chopped garlic
• 1 teaspoon sesame oil (i recommend kadoya brand, or orchid brand)
• 2 tablespoons chili pepper flakes (kochukaru) or 2 tablespoons cayenne powder (kochukaru)
• 4 cups chicken stock (my favorite, but use what you want)
• 1/2 a scallion, chopped (optional)
• 3 dried japanese chilies (optional)
• 1 tablespoon sweet chili sauce (i prefer maggi sweet chili sauce, or kochujang)
• 2 eggs, beaten
• 8 ounces maifun noodles (or any rice noodle you please)
• 6 ounces meat (beef, chicken, lamb, or shrimp. great for leftovers!)

Recipe

• 1 begin boiling noodles (or if you prefer, finish boiling these first).
• 2 place chopped cabbage/kale into a stock pot and saute with soy sauce, garlic, sesame oil and chili pepper flakes until your cabbage is clear or kale has wilted.
• 3 immediately add the chicken soup stock and bring to boil.
• 4 reduce heat and add in sweet chili sauce to taste. (if you want a big kick (or you're mad at someone, add the japanes chilis).
• 5 add in chicken or beef. do not add shrimp or tofu at this step.
• 6 bring back to a simmer.
• 7 beat egg, then stream into soup.
• 8 after 15 minutes add in noodls.
• 9 finally, add tofu or shrimp.
• 10 top with scallions and salt and pepper as desire.