Spicy Sujebi Noodle Soup
A gluten-free, spicy noodle soup inspired by Korean cuisine, made with sujebi (hand-pulled noodles) and a variety of vegetables. This dish is perfect for a quick and easy meal.
Ingredients
- ●8 oz Sujebi (hand-pulled noodles)
- ●4 cups Low-calorie vegetable broth
- ●1 tsp Korean chili flakes
- ●1-inch piece Ginger, peeled and grated
- ●2 cloves Garlic, minced
- ●1 medium Zucchini, sliced
- ●2 medium Carrots, peeled and sliced
- ●1/4 cup Green onions, chopped
- ●2 tbsp Low-calorie soy sauce (gluten-free)
- ●to taste Salt
Instructions
- 1
Bring the vegetable broth to a boil in a large pot.
- 2
Add the Korean chili flakes, ginger, and garlic to the pot.
- 3
Reduce heat to medium-low and simmer for 5 minutes.
- 4
Add the sliced zucchini and carrots to the pot.
- 5
Cook for an additional 5 minutes, or until the vegetables are tender.
- 6
Stir in the low-calorie soy sauce and salt to taste.
- 7
Cook the sujebi noodles according to package instructions.
- 8
Add the cooked noodles to the pot and stir to combine.
- 9
Sprinkle the chopped green onions on top of the soup.
- 10
Serve hot and enjoy.
- 11
Optional: garnish with toasted sesame seeds and extra green onions if desired.