This is the kind of soup I make when I’m hungry late at night but don’t want anything too heavy. Warm, a little spicy, and comforting in the best, no-effort way.
Late nights are usually when I want something quick, warming, and full of flavour without feeling like I’m cooking a full meal. This spicy noodle soup is exactly that kind of fix. It’s warm, a little spicy, and comes together really fast, which is exactly what I want at that hour.
If you’ve tried my chicken manchow soup, you really should give this one a go too. Same kind of base, lots of garlic, a bit of heat, and that comforting Indo-Chinese flavour, just with noodles added in. It’s surprisingly easy to tweak, and before you know it, you’ll have your own version of it.
Jump to section: Spicy Noodle Soup
Why You’ll Love This Soup
This soup works well as a light, nourishing meal because it combines hydration, vegetables, and protein in one bowl. The broth helps keep you hydrated, while ingredients like garlic, ginger, cabbage, carrots, and mushrooms provide fibre and essential micronutrients. Tofu adds plant-based protein, making the soup more filling without being heavy. Using homemade chilli oil allows you to control the amount of fat and spice, which makes this a cleaner, more balanced option compared to instant noodle soups or takeout.
Ingredients for Spicy Noodle Soup
- Aromatics: Garlic, ginger, celery, spring onion whites, and onions add depth, warmth, and that familiar Indo-Chinese flavour.
- Spice & Seasoning: Gochugaru or red chilli flakes, five spice powder, white pepper, salt, and a pinch of sugar for balance, heat, and lots of flavor.
- Vegetables & Protein: Shredded cabbage, mushrooms, carrots, and tofu add texture nutrition, and make the soup filling.
- Broth & Noodles: Water is used as the base for the soup, while cooked noodles make it hearty and comforting. Hakka noodles or any noodles you prefer work well.
- Finishing Touches: Chilli oil and spring onion greens are added at the end for extra heat, aroma, and freshness.
Frequently Asked Questions
Yes, absolutely. You can add shredded chicken, prawns, or even thinly sliced chicken breast. Add it after the broth comes to a boil and cook just until done so it stays tender.
Hakka noodles work really well, but you can use any noodles you like. Ramen, egg noodles, or even flat wheat noodles are all good options. Just cook them separately and add while serving so they don’t overcook in the soup.
Yes. Reduce the amount of gochugaru or chilli flakes and go lighter on the chilli oil while serving. The soup should be warming, not overwhelming.
It already is. Just make sure your noodles and chilli oil are vegan-friendly, and you’re good to go.
You can prepare the soup base in advance and store it in the fridge for 2–3 days. Add freshly cooked noodles and toppings only when you’re ready to eat for the best texture.
Richa’s Top Tips
- Don’t rush the aromatics: Cook the aromatics on medium heat until they soften but don’t brown. Overcooking or browning the aromatics will change the flavor of the dish, so keep an eye on it.
- Adjust the heat: We like this noodle soup to be a little spicy. But feel-free to adjust the heat by adding more or less gochugaru, chilli flakes, and chilli oil to suit your tolerance.
- Assemble just before serving: Add noodles, chilli oil, and spring onion greens at the end so everything stays fresh and doesn’t turn soggy.
Storage Tips
- In the fridge: Store the soup base (without noodles) in an airtight container for up to 2–3 days. Reheat gently on the stove until hot.
- Store noodles separately: Keep cooked noodles in a separate container to prevent them from soaking up the broth and turning soft.
- Freezing: Freezing is not recommended, as the vegetables and tofu can change texture once thawed.
- Reheating tip: Always reheat the soup until piping hot, then add noodles, chilli oil, and spring onion greens just before serving for the best flavour.
Serving Ideas
This spicy noodle soup is comforting and filling on its own, especially for late nights, but it also works really well as part of a simple Indo-Chinese meal. Here are a few easy combinations:
- With Burnt Garlic Fried Rice: If you want something more substantial, this is a great rice option. The bold garlic flavours work beautifully with the heat of the soup without overpowering it.
- With Chilli Paneer (Dry): A small plate of chilli paneer adds texture and spice, making the meal feel more complete while still staying in the same flavour zone.
- With Vegetable Spring Rolls: Something crispy on the side balances the warmth and brothiness of the soup and makes it feel more like a proper spread.
- With Stir-Fried Vegetables or Mushrooms: A quick veggie stir-fry keeps things light while adding variety and crunch to the meal.
Customisation Ideas
- Add more vegetables: Feel free to bulk it up with bok choy, spinach, baby corn, or bell peppers. Add quick-cooking greens right at the end so they stay fresh and vibrant.
- Change the broth depth: Replace part of the water with a light vegetable stock for a deeper, more savoury base without making the soup heavy.
- Play with aromatics: Add a small amount of grated lemongrass or a splash of soy sauce while simmering for a slightly different flavour profile.
- Switch up the spice profile: If you don’t have five spice, try a pinch of toasted sesame powder or a dash of vinegar for a subtle twist.
- Finish differently: Top with crispy garlic, sesame seeds, or a soft-boiled egg (if it fits your diet) to change the texture and make each bowl feel a little different.
Now it’s your turn to give this a go. Play around with the spice, adjust the toppings, and make it work for your kind of night. If you do end up making it, tag me on Instagram @my_foodstory, I’d love to see how you put your own spin on it.
Spicy Noodle Soup
Ingredients
- 1 ½ tablespoon oil
- 2 tablespoons finely chopped garlic
- 1 teaspoon finely chopped ginger
- 2 tablespoons finely chopped celery
- 1 tablespoon finely chopped spring onion whites
- 2 tablespoons finely chopped onions
- 2 teaspoons gochugaru korean chilli powder or red chilli flakes
- ¼ cup shredded cabbage
- ¼ cup quartered mushrooms
- ¼ cup julienned carrots
- ⅓ teaspoon five spice powder refer note 1
- 4 cups water
- ¼ teaspoon sugar
- ¾ – 1 teaspoon salt
- ½ teaspoon white pepper powder
- ½ cup cubed tofu chopped into ½ inch cubes
- 300 gms cooked noodles approx. 3 cups, hakka or any, approx. raw noodles (200 gms)
- 4-6 teaspoons chilli oil mfs link, divided
- 2-3 tablespoons finely chopped spring onion greens divided
Instructions
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Heat oil in a wok or pan, add garlic, ginger celery, spring onion whites, onions & saute on medium for 1-2 minutes until the onions turn translucent.1 ½ tablespoon oil, 2 tablespoons finely chopped garlic, 1 teaspoon finely chopped ginger, 2 tablespoons finely chopped celery, 1 tablespoon finely chopped spring onion whites, 2 tablespoons finely chopped onions
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Add gochugaru, fry for a few seconds, add veggies, five spice powder and saute for 1-2 minutes.2 teaspoons gochugaru, ¼ cup shredded cabbage, ¼ cup quartered mushrooms, ¼ cup julienned carrots, ⅓ teaspoon five spice powder
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Add water, sugar, salt, white pepper powder and once it boils, cook on low for 15 minutes. Add tofu cubes and cook for 1-2 minutes. Take off the heat and add 2 teaspoons of spring onion greens.4 cups water, ¼ teaspoon sugar, ¾ – 1 teaspoon salt, ½ teaspoon white pepper powder, ½ cup cubed tofu, 2-3 tablespoons finely chopped spring onion greens
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For each serving, take ¾ cup (70gms) of noodles in a soup bowl, add 2-3 ladles of hot soup, drizzle 1-2 teaspoons of chilli oil, garnish with some spring onion greens and serve.300 gms cooked noodles, 4-6 teaspoons chilli oil
Notes
- Five spice powder substitute: in step 1, heat oil, add 1 inch cinnamon, 2 star anise and 2-3 cloves and once it sizzles for a few seconds, add garlic, ginger & continue with the rest of the steps. Just before serving, pick out the whole spices and discard them.
- Heat the soup to a piping hot just before serving for the best flavour.
- Can be stored for 2-3 days when refrigerated in an air-tight container.
Nutrition
This article was researched and written by Harita Odedra.
The post Spicy Noodle Soup appeared first on My Food Story.
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