Spicy Gochujang Lasagna Soup with Kimchi

• •1 lb Ground Pork
• •0.5 medium, diced Yellow Onion
• •4 cloves, minced Garlic
• •1 inch piece, grated Fresh Ginger
• •2 tbsp (adjust to taste) Gochujang (Korean Chili Paste)
• •1 tbsp (optional, for extra heat) Gochugaru (Korean Chili Flakes)
• •2 tbsp Soy Sauce
• •1 tbsp (for cooking) Sesame Oil
• •6 cups Chicken or Vegetable Broth
• •1 cup, chopped (plus more for garnish) Kimchi
• •6 sheets, broken into 2-inch pieces Lasagna Noodles
• •2 cups (optional) Baby Spinach
• •to taste Salt
• •to taste Black Pepper
• •8 oz (for creamy topping) Soft or Silken Tofu
• •1 tsp Soy Sauce (for topping)
• •1 tsp Sesame Oil (for topping)
• •0.3 tsp Garlic Powder
• •2 stalks, chopped (for garnish) Green Onions
• •1 tbsp (for garnish) Toasted Sesame Seeds

Instructions

1. 1

   Prepare the creamy tofu topping: In a small bowl, gently mash the soft tofu with a fork until mostly smooth. Stir in 1 tsp soy sauce, 1 tsp sesame oil, garlic powder, and a pinch of salt. Mix well and set aside.

2. 2

   Heat 1 tbsp sesame oil in a large pot or Dutch oven over medium-high heat. Add the ground pork and cook, breaking it up with a spoon, until thoroughly browned. Drain any excess fat, if desired.

3. 3

   Add the diced yellow onion to the pot and cook until softened, about 3-4 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

4. 4

   Stir in the gochujang, gochugaru (if using), and 2 tbsp soy sauce. Cook for 1-2 minutes, stirring constantly, to allow the flavors to deepen and the gochujang to toast slightly.

5. 5

   Pour in the chicken or vegetable broth and bring the mixture to a simmer. Add the chopped kimchi. Reduce heat to medium-low, cover, and let it simmer for 10-15 minutes to allow the flavors to meld and the kimchi to soften.

6. 6

   Add the broken lasagna noodles to the simmering soup. Cook according to package directions for al dente, usually 8-10 minutes, stirring occasionally to prevent the noodles from sticking together or to the bottom of the pot.

7. 7

   If using, stir in the baby spinach during the last 2-3 minutes of cooking until it wilts. Taste the soup and adjust seasoning with salt and black pepper as needed.

8. 8

   Ladle the hot soup into individual bowls. Top each serving with a generous dollop of the creamy tofu mixture, a sprinkle of chopped green onions, and toasted sesame seeds. Serve immediately with extra kimchi on the side, if desired.

Chef's Tips

• 💡Adjust the spice level by increasing or decreasing the amount of gochujang and gochugaru. For a milder soup, start with 1.5 tbsp gochujang and omit gochugaru.
• 💡For a vegetarian version, substitute ground pork with plant-based ground 'meat' or finely chopped mushrooms (like cremini or shiitake) and ensure you use vegetable broth.
• 💡If you prefer a different pasta shape, short noodles like mafalda, rotini, or even thick ramen noodles (added at the very end to prevent overcooking) can be used instead of lasagna.
• 💡To prepare ahead, cook the soup base without the noodles. When ready to serve, reheat the soup to a simmer and then add the noodles to cook fresh. This prevents the noodles from becoming mushy.
• 💡For an extra layer of flavor, consider adding a drizzle of toasted sesame oil to each bowl just before serving.