Creamy Gochujang Udon Soup with Fresh Fish
A delectable fusion dish that combines creamy broth and spicy gochujang with fresh fish and udon noodles.
Servings: 4 servings
Equipment
- Large Pot
- Mixing Bowl
Ingredients
Ingredients
- 200 grams Udon Noodles Cook according to package instructions.
- 2 tablespoons Gochujang Adjust based on spice preference.
- 400 ml Coconut Milk Use full-fat for creaminess.
- 300 grams Fresh Fish Skinless and boneless fillets.
- 500 ml Vegetable Broth Low-sodium recommended.
- 2 cloves Garlic Minced.
- 1 inch Ginger Grated.
- 1 handful Green Onions Chopped for garnish.
- 1 tablespoon Sesame Oil For drizzling at the end.
Instructions
- Cook the udon noodles according to package instructions. Drain and set aside.
- In a large pot, add a splash of vegetable broth over medium heat. Add minced garlic and grated ginger, sauté for 1-2 minutes until fragrant.
- Add the remaining vegetable broth and coconut milk to the pot. Stir to combine.
- Once simmering, add gochujang and whisk until dissolved.
- Gently add fresh fish fillets and cook for 5-7 minutes until opaque.
- Taste the broth and adjust seasoning if necessary.
- Divide cooked udon noodles among bowls and ladle the broth over them.
- Garnish with chopped green onions and drizzle with sesame oil before serving.
- Enjoy hot, savoring the flavors and textures.
Notes
For variations, consider using tofu, shrimp, or different noodles. Adjust spice levels as desired.