My Secret (& Totally Customizable) Asian Noodle Soup
This Asian Noodle Soup is everything you want in a soup – it’s spicy, creamy, filling and delicious! Even better is you can customize it to your liking to suit all dietary needs.
Servings Prep Time
2people 10minutes
Cook Time
Servings Prep Time
2people 10minutes
Cook Time
  • 1tbsp sesame oilany other oil will work too
  • 1can coconut milkcan use veggie or chicken broth instead
  • 2tsp ginger
  • 2tsp garlic
  • 1/2cup mushroomssliced
  • 1-2cups boiling water
  • 2 tbsp miso paste
  • 2tbsp Thai chilli pastecan substitute with Thai red curry paste
  • 1tsp sambal oeleck
  • 1/4cup kimchioptional
  • 1block rice noodles
  • 1.5cups vegetables(I used broccoli and bok choy)
  • 2 soft boiled eggs
  • 2tbsp soy sauce
  • tofu cubes, green onion, sesame seedsoptional toppings
  1. In a large pot, heat up sesame oil on medium heat. Add in your ginger and garlic and cook for 1-2 minutes. Add in your mushrooms and saute for another 1-2 minutes. In a smaller pot, heat up some water for your eggs.
  2. Pour in your coconut milk and bring to a low boil. As this is boiling, grab another bowl. Mix your boiling water, miso paste, chilli paste, sambal oeleck, and whatever other seasonings you enjoy. Mix until dissolved. In your small pot of boiling water, add in two eggs and set a timer for 6 minutes.
  3. When your coconut milk is boiling, pour in the boiling water/paste mixture. Let it come to a boil again, and do a taste test. If you find it to be a bit too bland still, do another round of the water/paste mixture until it is to your liking. Add your kimchi and 1-2 tbsp of soy sauce if desired.
  4. Finally, add in your rice noodles, tofu cubes (if using) and vegetables. Cook until the noodles are soft and ready to eat. If you find the broth to be too creamy or thick, add some more water until it is your desired consistency.
  5. Add to a bowl and top with chopped green onion, sesame seeds, and your soft boiled eggs. Enjoy!

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