Spicy Gochujang Lasagna Soup with Kimchi
A vibrant and comforting fusion soup that brings together the hearty elements of lasagna with the bold, spicy, and umami-rich flavors of Korean gochujang and kimchi.
Ingredients
- •1 lb Ground Pork
- •0.5 medium, diced Yellow Onion
- •4 cloves, minced Garlic
- •1 inch piece, grated Fresh Ginger
- •2-3 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
- •6-8 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)
- •0.25 tsp Garlic Powder
- •2 stalks, chopped (for garnish) Green Onions
- •1 tbsp (for garnish) Toasted Sesame Seeds
Instructions
- 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.
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.
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.
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.
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.
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.
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.
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.
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.
Recipe from TheCookbook.ai
Created by Basil Roux